Spaghetti with Creamy Pancetta Sauce

My take on the classic "Spaghetti Carbonara". Instead of bacon, I like to use diced pancetta..it retains the bacon flavor, but is a bit more "meaty".

Aug 4, 2018

INGREDIENTS

  • Spaghetti
  • One 5 oz package of diced pancetta
  • 1/4 cup sundried tomatoes
  • 1/2 cup frozen peas
  • 1/4 cup sliced olives
  • 1/4 - 1/2 cup shredded parmesan cheese
  • 1/2 cup heavy creme
Ingredients include sun-dried tomatoes.

METHOD

Cook a nice handful of spaghetti

In large skillet, cook the pancetta over low-medium heat...at least 5 minutes

Add sundried tomatoes, olives, peas and stir well

Add the parmesan cheese and continue to stir followed by adding the creme.

Add an appropriate amount of cooked spaghetti to the pan and stir well.

Serve immediately.

.

Stir well - let sit in pan with creme for several minutes to absorb the flavorFinal Product! WOW!

 


CHEF's NOTES:

  • You can substitute sliced mushrooms for the olives. At Chex B we always use whole wheat spaghetti. Adding chopped parsely or sweet basil at the end is a nice touch..
 
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