Pasta with Pancetta and Tomato Sauce Giada De Laurentiis
Indulge in the rich, savory flavors of Giada De Laurentiis’ Pasta with Pancetta and Tomato Sauce, a comforting Italian classic that's perfect for weeknight dinners or special occasions. This recipe combines tender spaghetti with crispy, golden-brown pancetta and a simmered tomato sauce infused with garlic and a hint of red pepper heat. A touch of fresh basil and a generous sprinkling of Parmesan cheese elevate the dish, creating a well-balanced harmony of flavors. With just 40 minutes from prep to plate, this hearty pasta dish is a breeze to prepare and offers an irresistible combination of freshness and depth. Perfect for anyone seeking a quick yet sophisticated spin on traditional spaghetti, this recipe will transport your taste buds straight to Italy.
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 4 oz Pancetta, diced
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes
- 28 oz Canned diced tomatoes, with juices
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 0.5 cup Grated Parmesan cheese, plus extra for serving
- 0.25 cup Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and diced pancetta and cook, stirring occasionally, until the pancetta is golden brown and crispy, about 5 minutes.
Add the minced garlic and red pepper flakes to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
Pour in the diced tomatoes with their juices and stir to combine. Bring the mixture to a simmer and cook for 10-12 minutes, allowing the sauce to thicken slightly.
Season the tomato sauce with salt and freshly ground black pepper. Taste and adjust the seasoning as needed.
Add the cooked spaghetti to the skillet and toss with the sauce until well coated. If the sauce is too thick, gradually add the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Remove the skillet from the heat and stir in the grated Parmesan cheese and chopped basil. Toss to combine.
Serve the pasta immediately, garnished with additional Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 7321 mg | 318% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 28.8 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1569 mg | 121% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2134 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
