Crispy Pancetta Pasta
This 20 minute Crispy Pancetta Pasta with a creamy sundried tomato stir-through sauce, is the perfect speedy weekday dinner.
Equipment
- Mini food chopper/stick blender
- Frying pan + cooking spoon
- Measuring beaker or jug
Ingredients
- 400 g spaghetti
- ½ tablespoon olive oil
- 180 g min. smoked pancetta rashers or cubes (or bacon rashers NOT thick cut) if rashers, dice - see notes
FOR THE STIR-THRU SAUCE
- 285 g jar sundried tomatoes, drained after reserving ½ tablespoon of the oil
- 1 small garlic clove
- 150 ml double cream
- ½ teaspoon mixed herbs
- Black pepper to taste
See notes for baby & toddler
Instructions
- Start cooking your pasta in a large pan of salted boiling water, according to packet instructions.
- Heat the oil in a frying pan over a medium-high heat. Add the pancetta and fry for 5-6 minutes, stirring every so often, until the pancetta is crisp and deep golden. When done, use a slotted spoon to transfer to a sheet of paper towel on a plate.
- In the meantime, put the sun-dried tomatoes, garlic, herbs and cream into your stick blender pot or mini chopper) and whizz until you have a thick, mostly smooth sauce.
- When the pasta is done, reserve a ladle of the pasta water (100ml approx) before you drain it. Add that back into the pasta pan, along with the drained pasta and the sauce. Stir vigorously to mix thoroughly.
- Dish up into pasta bowls and top with the crispy pancetta.
Notes
You can use a bit more pancetta if you like. If you use pancetta rashers, dicing them is easiest using a pair of clean kitchen scissors over the packet. That way you don’t need to use a chopping board. Then use your fingers to roughly separate the diced rashers before you add them to the pan.
Baby & Toddler
Suitable for 12 months + I recommend serving to toddlers without the pancetta (very salty), top with some grated cheddar cheese if you like, and some salad veggies on the side.
STORAGE
Best eaten freshly made but you can store leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). Reheat in the microwave, adding a little water first and stirring halfway, until steaming hot all the way through.
Nutrition
Calories: 855kcalCarbohydrates: 93gProtein: 23gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 72mgSodium: 504mgPotassium: 1466mgFiber: 7gSugar: 4gVitamin A: 1489IUVitamin C: 73mgCalcium: 83mgIron: 3mg
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