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🍝 Spaghetti with Crispy Pancetta and Fresh Tomato Sauce

670 kcal · 30 min · 4 servings

Ingredients

• 600 g Tomatoes
• 1 Chili pepper
• 1 Onion
• 1 Garlic clove
• 100 g Pancetta (or streaky bacon without rind)
• 2 tbsp Olive oil
• Salt
• Pepper (from the mill)
• 400 g Bavette
• 60 g Parmesan

Instructions

1. 1. Pour boiling water over the tomatoes for a few seconds.
2. 2. Immediately plunge them into a bowl of cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes open and remove the seeds.
5. 5. Dice the tomato flesh into small pieces.
6. 6. Cut the chili pepper in half lengthwise.
7. 7. Remove the seeds from the chili.
8. 8. Wash the chili and chop it finely.
9. 9. Peel the onion and the garlic.
10. 10. Chop the onion and garlic very finely.
11. 11. Cut the pancetta into very small cubes.
12. 12. Fry the pancetta lightly in olive oil in a large pan.
13. 13. Add the chopped onion to the pan.
14. 14. Sweat the onion gently over low heat for 5 minutes.
15. 15. Add the chopped garlic and chili to the pan.
16. 16. Stir in the diced tomatoes.
17. 17. Let the sauce simmer covered over low heat for 12 to 15 minutes.
18. 18. Cook the pasta in plenty of boiling salted water until al dente.
19. 19. Drain the pasta.
20. 20. Let the pasta drip dry well.
21. 21. Mix the pasta thoroughly with the sauce.
22. 22. Season the pasta with salt and pepper to taste.
23. 23. Serve the pasta topped with grated Parmesan cheese.

Nutrition per serving

• kcal: 670
• Protein: 28 g · Fett/Fat: 26 g · Carbs: 80 g