Spaghettoni Recipe
Thick SpaghettiCrispy Pancetta ~ Cherry Tomato ~ Roasted Bell Pepper ~ Rucola ~ Pecorino Romano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Spaghettoni
In a large pot, bring salted water to a boil. Add the spaghettoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
- 2
Prepare the Pancetta
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove excess fat if necessary.
- 3
Add Vegetables
Add the halved cherry tomatoes and diced roasted bell pepper to the skillet with the pancetta. Sauté for 3-4 minutes until the tomatoes soften.
- 4
Combine Pasta and Sauce
Add the drained spaghettoni to the skillet, tossing to combine. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Finish and Serve
Stir in the rucola and season with salt and black pepper to taste. Serve hot, garnished with grated Pecorino Romano cheese.