Pancetta and Sundried Tomato Creamy Spaghetti

Here’s a new installment in the “There’s Nothing to Eat in this House” series featuring an easy pasta dish. When lunch plans get cancelled at the last minute and the fridge is low on supplies because I’m heading out of town, I make pasta with pantry and fridge staples.

Today, I had some leftover pancetta so I sautéed it with some jarred/in oil sundried tomatoes then added a bit of light cream and freshly-grated Parmesan for a tasty, creamy sauce. I then tossed some Delverde spaghetti (best dried pasta ever) in the sauce and BOOM, there was a tasty, quick lunch ready to eat in 20 minutes.

Ingredients:

• 1 Tbsp. olive oil
• 2 Tbsp. diced pancetta
• 2 Tbsp. chopped sundried tomato
• ½ cup light cream
• ¼ cup plus 1 Tbsp. freshly-grated Parmesan cheese, divided
• 1 ½ cups cooked spaghetti (or other cooked pasta)
• Pinch each salt and pepper

Directions:

1. In a large sauté pan over medium-high heat, warm the oil.
2. Add the pancetta and cook for 2 minutes, until lightly-browned.
3. Add the sundried tomato and cook for another minute.
4. Reduce heat to medium-low, add the cream, and cook for a minute, stirring to prevent scorching.
5. Add the ¼ cup of cheese and cook an additional 30 seconds.
6. Add the pasta to the sauce and cook for 30 seconds until well-coated in sauce.
7. Season with salt and pepper then top the pasta with the tablespoon of Parmesan.

Serves one.

Cheers,

Veronique