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Sun-Dried Tomato & Pancetta Alfredo

Sun-Dried Tomato & Pancetta Alfredo

Name: Sun-Dried Tomato & Pancetta Alfredo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 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, finely chopped; 1 (1-pound) package DeLallo Spaghetti Pasta; DeLallo Grated Parmigiano-Reggiano

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

prep time

5min
cook time

20min
total time

25min
serving size

4-6

recipe category Pasta
recipe cuisine American
level easy

recipe by: DeLallo

Ingredients

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, finely chopped
1 (1-pound) package DeLallo Spaghetti Pasta
DeLallo Grated Parmigiano-Reggiano

Directions

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.