Spaghetti With Pancetta and Sun-Dried Tomatoes

Recipe by Karen in MA
READY IN: 25mins




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