Spaghetti with Pancetta and Cherry Tomatoes

Spaghetti tossed with crispy pancetta, sweet cherry tomatoes, and fragrant garlic creates a comforting dish that bursts with flavor and freshness. Top it off with rich cheese and basil for a delightful finish.

Course Main Course

Cuisine Italian

Keyword cherry tomatoes, comfort food, pancetta, pasta, quick meal

Prep Time 10

Cook Time 35

Total Time 45

Servings -6 servings

Calories 600kcal

Author Liza A

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

Recipe slightly adapted: epicurious.com

Nutrition