Spaghetti with Pancetta and Sun Dried Tomatoes
Savor the irresistible flavors of Italy with this Spaghetti with Pancetta and Sun-Dried Tomatoes recipe—a quick yet luxurious dish perfect for any night of the week. Featuring tender al dente spaghetti coated in a savory garlic-infused olive oil, this recipe shines with the crisp, smoky richness of diced pancetta and the tangy sweetness of sun-dried tomatoes. A dash of red pepper flakes adds a gentle kick, while fresh parsley and grated Parmesan elevate the dish with vibrant, aromatic accents. Ready in just 30 minutes, this pasta masterpiece is an effortless blend of gourmet flavors and comfort food simplicity. Serve it warm, topped with extra Parmesan, for a meal that’s as visually stunning as it is delicious. Perfect for pasta lovers seeking a sophisticated twist, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams pancetta, diced
- 100 grams sun-dried tomatoes, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 0.5 teaspoons red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 50 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup pasta cooking water
Instructions
Fill a large pot with water, add 1 teaspoon of salt, and bring it to a boil. Cook the spaghetti according to the package instructions until al dente, usually around 8-10 minutes.
While the spaghetti is cooking, heat a large skillet over medium heat and add the olive oil.
Add the diced pancetta to the skillet and cook for 4-5 minutes, stirring frequently, until it becomes crispy and golden brown. Remove the pancetta with a slotted spoon and set it aside on a plate lined with paper towels.
In the same skillet, add the minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
Add the sliced sun-dried tomatoes to the skillet and sauté for another 2 minutes.
Once the spaghetti is cooked, reserve 1 cup of the pasta cooking water and then drain the pasta.
Add the drained spaghetti to the skillet with the sun-dried tomatoes and garlic. Toss everything together over low heat, ensuring the pasta is evenly coated with the oil and flavors.
Return the cooked pancetta to the skillet and toss to combine. If the mixture seems dry, add a few tablespoons of the reserved pasta cooking water until the desired consistency is achieved.
Season the dish with salt and black pepper to taste. Sprinkle the chopped parsley and grated Parmesan cheese over the top and toss once more.
Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 5506 mg | 239% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 61.1 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3646 mg | 78% | |
*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.
