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.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the spaghetti is cooking, heat a large skillet over medium heat and add the olive oil.

Step 3

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.

Step 4

In the same skillet, add the minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.

Step 5

Add the sliced sun-dried tomatoes to the skillet and sauté for another 2 minutes.

Step 6

Once the spaghetti is cooked, reserve 1 cup of the pasta cooking water and then drain the pasta.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Serve immediately, garnished with additional Parmesan cheese and parsley if desired.

Nutrition Facts

Serving size	(937.6g)

Amount per serving	% Daily Value*
Calories	1947.0

Total Fat 85.3g	0%
Saturated Fat 23.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 105mg	0%
Sodium 5506.1mg	0%
Total Carbohydrate 217.0g	0%
Dietary Fiber 15.0g	0%
Total Sugars 61.1g
Protein 70.9g	0%

Vitamin D 0IU	0%
Calcium 205.7mg	0%
Iron 18.0mg	0%
Potassium 3646.1mg	0%

*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.

Source of Calories

Fat: 40.0%

Protein: 14.8%

Carbs: 45.2%