Spaghetti with Pancetta and Sun-Dried Tomatoes

Spaghetti with Pancetta and Sun-Dried Tomatoes
Serves 4

Pretty simple and awfully good. And you can substitute thick bacon for pancetta if you must, but it won't be as wonderful.

1/4 cup extra-virgin olive oil
1/2 lb thickly sliced pancetta, cut crosswise into 1/4-inch strips
2 small red onions, sliced 1/4 inch thick
1/4 cup drained oil-packed sun-dried tomatoes, cut into strips
2 Tbsp very finely chopped garlic
1/4 cup shredded basil
Salt and freshly ground pepper
1 pound spaghetti
Freshly grated Parmesan cheese, for serving


Start boiling the water for the pasta.

Heat 2 Tbsp of the olive oil in a large skillet. & add the pancetta. Cook over moderate heat until softened but not browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Water should be boiling now so add the pasta and cook about 8 minutes until al dente. While that's happening you'll finish the nest two or three steps.

Pour off all but 2 Tbsp of fat from the skillet, add the remaining 2 Tbsp of olive oil and heat until shimmering.

Add the onions to the skillet and cook over moderately high heat until just beginning to brown, about 5 minutes.

Back to the pasta pot to test for doneness. If it’s ready drain into a large strainer or colander while you finish reserving a half cup of the water for later.

Add the pancetta and sun-dried tomatoes to the skillet and cook over moderate heat for 5 minutes longer. Then toss in the garlic and cook another minute until fragrant.

Add the basil, salt and pepper and the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over moderate heat until combined.

Transfer to a bowl and it's ready to serve, with the Parmesan passed around at the table.

You have just created a sensational Italian meal (with the addition of a soup or salad) that will enhance your reputation as a super cooker who spends very little time in the kitchen - "how does she/he do it?"