Spaghetti With Pancetta and Sun-Dried Tomatoes

mmmmmmmmmmm . . .

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup extra virgin olive oil
• 1⁄2 lb  thickly sliced pancetta, cut crosswise into 1/4-inch strips
• 2  small red onions, sliced 1/4-inch thick
• 1⁄4 cup  drained sun-dried tomato packed in oil, cut into strips
• 2  tablespoons garlic, very finely chopped
• 1⁄4 cup basil, shredded
•  salt & freshly ground black pepper
• 1  lb spaghetti
•  freshly grated parmesan cheese, for serving

Directions

1. Heat 2 tablespoons of the olive oil in a large skillet.
2. Add pancetta and cook over medium heat until softened but not browned, (about 3 minutes).
3. Using a slotted spoon, transfer the pancetta to a plate.
4. Pour off all but 2 tablespoons of fat from the skillet.
5. Add the remaining 2 tablespoons of olive oil and heat until shimmering.
6. Add the onions and cook over medium-high heat until just beginning to brown (about 5 minutes).
7. Add the pancetta and sun-dried tomatoes and cook over medium heat for 5 minutes longer.
8. Add the garlic and cook until fragrant, about 1 minute.
9. Add the basil and season with salt and pepper.
10. Meanwhile, in a pot of boiling salted water, cook the spaghetti until al dente.
11. Drain the spaghetti, reserving 1/2 cup of the cooking water.
12. Add the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over medium heat until combined.
13. Transfer to a bowl and serve, passing the Parmesan at the table.