This recipe for pancetta pasta is rich, glossy and savory in the way only cured pork can be.
Pancetta Pasta
This recipe for pancetta pasta is rich, glossy and savory in the way only cured pork can be.
Ingredients
- 1 pound linguine
- 8 ounces cubed pancetta
- 1 large onion finely chopped
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 4 plum tomatoes seeded and chopped
- 1/2 teaspoon crushed red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 3/4 cup grated Parmesan cheese
- 1/4 cup roughly chopped fresh basil
Instructions
- Cook pasta according to package directions. Drain, reserving 1/3 cup liquid.
- Meanwhile, in a large skillet, cook pancetta and onion in oil over medium heat until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, red pepper flakes, salt and pepper.
- Add the linguine, Parmesan and basil to the skillet. Add enough reserved pasta water to coat pasta. Heat through.
