Spaghetti With Pancetta and Sun-Dried Tomatoes |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
mmmmmmmmmmm . . . 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.
|
|