Ingredients Jump to Instructions ↓

  1. 5 oz 142g Raw pancetta - chopped

  2. 2 tablespoons 30ml Olive oil

  3. 2 cups 125g / 4.4oz Thinly-sliced onions

  4. Salt - to taste

  5. Freshly ground black pepper - to taste

  6. 1/2 cup 118ml Dry white wine

  7. 1 lb 454g / 16oz Canned chopped tomatoes

  8. 1 lb 454g / 16oz Fresh spaghetti - cooked until tender

  9. 2 tablespoons 30ml Basil chiffonade

  10. 4 oz 113g Freshly-grated pecorino cheese

Instructions Jump to Ingredients ↑

  1. In large saute pan, over medium heat, cook pancetta until crisp, about 6 minutes. Remove to paper towel lined plate.

  2. Add olive oil to saute pan and heat over medium heat. Add onions to saute pan. Season with salt and pepper. Saute until wilted, about 4 minutes.

  3. Add the wine and continue to cook until most of the liquid has evaporated, about 1 minute. Add tomatoes and reserved pancetta back to pan. Season with salt and pepper. Continue to cook for 15 minutes.

  4. In a large mixing bowl, toss the pasta with the tomato sauce, basil, and cheese. Season with salt and pepper. Mix well.

  5. This recipe yields 6 servings.


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