Spaghetti with pancetta, cherry tomatoes and sage

    35 min

    A very quick Italian spaghetti pasta dish with pancetta, fried cherry tomatoes and spring onions. Serve with a salty grated cheese and fresh sage or mint leaves for a deliciously simple pasta dish.

    1 person made this

    Serves: 4 

    • 400g spaghetti
    • 1 tablespoon extra virgin olive oil
    • 200g pancetta cubes or chopped bacon
    • 2 spring onions, sliced
    • 500g cherry tomatoes
    • freshly ground black pepper, to taste
    • fresh sage or mint leaves
    • grated ricotta or pecorino cheese

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook spaghetti in plenty of salted boiling water according to the directions on the packet, until al dente; drain.
    2. Heat oil in a frying pan over medium heat; add pancetta and cook until nearly crispy. Stir in sliced spring onions and cherry tomatoes; cook and stir for just a few more minutes or until the tomatoes start to break down.
    3. Stir tomato and pancetta mixture into spaghetti; toss well to mix. Season to taste with freshly ground black pepper; serve with grated cheese and fresh sage or mint leaves.

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