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🍝 Spaghetti with crispy pancetta and sun-dried tomatoes

584 kcal · 30 min · 4 servings

Spaghetti with crispy pancetta and sun-dried tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring a large pot of water to a boil.
  2. 2. Add the spaghetti to the boiling water and cook according to the package instructions until al dente.
  3. 3. Cut the pancetta into thin strips.
  4. 4. Drain the sun-dried tomatoes in a sieve and catch the oil in a small bowl.
  5. 5. Peel the garlic and slice it into very thin pieces.
  6. 6. Cut the drained sun-dried tomatoes into thin strips as well.
  7. 7. Heat some olive oil in a large frying pan.
  8. 8. Add the garlic slices and tomato strips to the hot pan.
  9. 9. Sauté the vegetables for 3 to 4 minutes until fragrant.
  10. 10. Season the mixture with salt and black pepper.
  11. 11. Add the drained spaghetti to the pan.
  12. 12. Add 1 to 2 tablespoons of the reserved tomato oil.
  13. 13. If the pasta looks too dry, add a small splash of pasta water.
  14. 14. Fold in the pancetta, ensuring it is evenly distributed.
  15. 15. Serve the pasta on plates.
  16. 16. Garnish the dish with fresh basil leaves.

Nutrition per serving