Crispy Pancetta Pasta

Name: Crispy Pancetta Pasta
Ingredients: 1/2 lb. pancetta (ask the deli to slice it thickly); 1 pkg lemon-pepper pasta (usually found as fettucine, such as Antoines or as bow-tie); 3 med. ripe tomatoes, diced; 1 bunch of fresh basil, chiffonade; extra virgin olive oil, to taste; ~ 1/2 c. freshly grated parmesan, preferably Parmigiana-reggianio.

6 ingredients

7 steps

Ingredients

1/2 lb. pancetta (ask the deli to slice it thickly)
1 pkg lemon-pepper pasta (usually found as fettucine, such as Antoines or as bow-tie)
3 med. ripe tomatoes, diced
1 bunch of fresh basil, chiffonade
extra virgin olive oil, to taste
~ 1/2 c. freshly grated parmesan, preferably Parmigiana-reggianio.

Directions

1

Heat heavy skillet over med. heat. Finely dice pancetta. Fry pancetta until crispy and lightly browned.
2

Prepare pasta according to package directions.
3

When pasta is 'al dente', drain, and place in a large bowl.
4

Add pancetta to the pasta, stir well to evenly distribute.
5

Toss in the diced tomato and fresh basil.
6

Drizzle with olive oil to lightly coat the ingredients.
7

Stir in parmesan cheese.