Sun Dried Tomato and Pancetta Alfredo

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Chewy and sweet sun dried tomatoes, savory pancetta drenched in a creamy alfredo sauce. This sauce is great over long cuts of pasta like spaghetti. 

Ingredients:

¼ lb pancetta, diced (you can substitute bacon)

1 medium onion, finely chopped

1 garlic clove, lightly crushed

½ teaspoon hot crushed red pepper

1 cup heavy cream

½ cup DeLallo Sun Dried Tomatoes in olive oil, finely
chopped

1 lb DeLallo Spaghetti

Grated Parmigiano Reggiano

Directions:

 In a medium 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. Add cream, sun dried tomatoes, and pancetta and 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 Parmigano. Toss to coat; add the reserved pasta water as needed to obtain a creamy smooth sauce.

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