Spaghetti With Pancetta And Sun-Dried Tomatoes

1. 1

   Heat 2 tablespoons of the olive oil in a large skillet.

2. 2

   Add pancetta and cook over medium heat until softened but not browned, (about 3 minutes).

3. 3

   Using a slotted spoon, transfer the pancetta to a plate.

4. 4

   Pour off all but 2 tablespoons of fat from the skillet.

5. 5

   Add the remaining 2 tablespoons of olive oil and heat until shimmering.

6. 6

   Add the onions and cook over medium-high heat until just beginning to brown (about 5 minutes).

7. 7

   Add the pancetta and sun-dried tomatoes and cook over medium heat for 5 minutes longer.

8. 8

   Add the garlic and cook until fragrant, about 1 minute.

9. 9

   Add the basil and season with salt and pepper.

10. 10

    Meanwhile, in a pot of boiling salted water, cook the spaghetti until al dente.

11. 11

    Drain the spaghetti, reserving 1/2 cup of the cooking water.

12. 12

    Add the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over medium heat until combined.

13. 13

    Transfer to a bowl and serve, passing the Parmesan at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.