Spaghetti with Pancetta and Cherry Tomatoes
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Cook time: 
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Serves: 4-6 servings
 
Ingredients
  • 14 oz spaghetti
  • ¼ cup olive oil
  • 6 garlic cloves, chopped
  • 5 oz diced pancetta or bacon
  • ¼ teaspoon dried crushed red pepper
  • 1 lb cherry or grape tomatoes
  • 1¼ cups grated Pecorino Romano or Parmesan cheese, divided
  • ½ cup chopped fresh basil, divided
Instructions
  1. Cook spaghetti in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 3 minutes. Add tomatoes; sauté until soft, about 3 minutes.
  3. Transfer tomato mixture to pot with pasta. Add ¾ cup cheese and ⅓ cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by ¼ cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.
Notes
Recipe slightly adapted: epicurious.com
Recipe by Salu Salo Recipes at https://salu-salo.com/spaghetti-with-pancetta-and-cherry-tomatoes/