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.