I made this pasta dish for my family and they love it! The spaghetti noodles are dressed with olive oil, crisp diced pancetta, cherry tomatoes, fresh basil and Parmesan cheese. This is so different from the usual tomato sauce based spaghetti noodles that I normally make. It is not only simple to make but is satisfying good as well. I served this refreshing noodle dish with a drizzle of the garlic chili infused olive oil that we bought from our recent trip. My husband loves it so much, he asked if there’s left-over for his lunch the next day. Enjoy!
Cooking Tips for Perfect Spaghetti
Cooking spaghetti may seem straightforward, but there are a few tricks to ensure it turns out perfectly every time. First, always use a large pot of salted water. The general rule is about one tablespoon of salt per quart of water. This helps flavor the pasta as it cooks. Once the water is boiling, add the spaghetti and stir it occasionally to prevent sticking. Cook it until al dente, which means it should still have a slight bite to it. This usually takes about a minute less than the package instructions suggest. After draining the pasta, don’t rinse it. Rinsing removes the starch that helps sauce adhere to the noodles. Instead, toss the hot pasta immediately with the olive oil and pancetta mixture to keep it from sticking together. This method creates a delicious coating that enhances the overall dish.
Ingredient Notes
Quality ingredients can make or break this dish. For the pancetta, look for a good quality, dry-cured variety. This type has a rich flavor that complements the sweetness of the cherry tomatoes beautifully. When it comes to tomatoes, fresh is best. Opt for ripe cherry tomatoes, as their natural sweetness adds depth to the dish. If cherry tomatoes are out of season, you can substitute with sun-dried tomatoes, which will give a different but equally pleasant flavor. Fresh basil is another must-have. It brings brightness and freshness to the meal. If you can, avoid using dried basil; fresh basil leaves elevate the dish significantly. Lastly, don’t skimp on the Parmesan cheese. Aged Parmesan has a nuttier flavor that pairs perfectly with the other ingredients. Grate it fresh for the best taste.
Serving Suggestions
This spaghetti dish is versatile and can be served in a variety of ways. For a more substantial meal, consider adding grilled chicken or shrimp on top. Both pair well with the flavors of pancetta and tomatoes. If you want to keep it vegetarian, toss in some sautéed spinach or arugula for added nutrition and color. When serving, a generous sprinkle of fresh basil and a drizzle of extra virgin olive oil can enhance presentation and flavor. Pair the dish with a light salad, like arugula with lemon vinaigrette, to balance the richness of the pasta. A simple side of garlic bread can also complement the meal nicely. For drinks, a crisp white wine or even a refreshing sparkling water with a slice of lemon can elevate your dining experience.
Frequently Asked Questions
What can I use instead of pancetta?
Bacon is a great substitute if you can’t find pancetta. Turkey bacon works too if you’re looking for a leaner option, but the flavor will be a bit different.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just make sure to reheat gently to avoid overcooking the pasta.
Can I make this dish ahead of time?
You can prepare the pancetta and tomato mixture in advance and store it in the fridge. Just cook the spaghetti fresh right before serving for the best texture.
What can I serve with this spaghetti dish?
This pasta is pretty filling on its own, but a simple side salad or some garlic bread pairs beautifully. A light white wine can also complement the flavors nicely.
What are common mistakes when making spaghetti?
One common mistake is rinsing your pasta after cooking, which removes the starch that helps the sauce cling. Another is not using enough salt in the boiling water, which can result in bland pasta.
Spaghetti with Pancetta and Cherry Tomatoes
Ingredients
- 14 oz spaghetti
- 1/4 cup olive oil
- 6 garlic cloves chopped
- 5 oz diced pancetta or bacon
- 1/4 teaspoon dried crushed red pepper
- 1 lb cherry or grape tomatoes
- 1 1/4 cups grated Pecorino Romano or Parmesan cheese divided
- 1/2 cup chopped fresh basil divided
Instructions
- Cook spaghetti in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
- 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.
- Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.
Notes
Nutrition
I love this recipe!! Well done! 5 stars!