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DeLallo Pastas and Sauces Recipes: Sun-Dried Tomato & Pancetta Alfredo

Sun-Dried Tomato & Pancetta Alfredo


Chewy and sweet sun-dried tomatoes pair with savory pancetta drenched in a creamy alfredo sauce. A great sauce for long cuts of pasta.


  • 1/4 pound DeLallo Pancetta, chopped
  • 1 onion, finely chopped
  • 1 clove garlic, lightly crushed
  • 1/2 teaspoon hot crushed red pepper
  • 1 cup heavy cream
  • 1/2 cup DeLallo Sun-Dried Tomatoes in Olive Oil, finely chopped
  • 1 (1-pound) package DeLallo Spaghetti
  • DeLallo Grated Parmigiano-Reggiano


In a large saucepan, cook the pancetta over medium-low heat, stirring occasionally until browned and crisp. Transfer the pancetta to a small bowl and set aside. Add onions, garlic and hot pepper to the pan and cook until the onions are softened and browned, about 3 minutes. Add cream, sun-dried tomatoes and pancetta. Simmer until the cream thickens slightly, 3 minutes. Remove the garlic clove and remove the pan from heat.

Cook Spaghetti in a large pot of boiling salted water until al dente. Drain the pasta and reserve about 1 cup of the cooking water. Add the hot pasta directly to the saucepan along with the grated Parmigiano. Toss to coat; add the reserved pasta water as needed to obtain a creamy smooth sauce.

Serves 4 to 6