Spaghetti With Pancetta and Sun-Dried Tomatoes

“mmmmmmmmmmm . . .”

Ingredients Nutrition


  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.

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