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Spaghetti with pancetta and tomato sauce is a simple, savory Italian classic that comes together in about 30 minutes. Crispy pancetta and soft onion build a deep, smoky base for a bright tomato sauce, finished with a pinch of chili and a shower of Pecorino. Pantry-friendly, quick and endlessly satisfying for busy weeknights.

Ingredients

  • 12 oz (340 g) spaghetti
  • 5 oz (140 g) pancetta, diced
  • 1 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • ¼ tsp red pepper flakes, or to taste
  • 1 can (28 oz / 800 g) whole peeled tomatoes, crushed by hand
  • 1 tsp tomato paste
  • ½ tsp sugar (optional, to balance acidity)
  • 1 cup (240 ml) reserved pasta water, divided
  • 1 tbsp unsalted butter (optional)
  • ⅓ cup (35 g) freshly grated Pecorino Romano or Parmesan, plus extra for serving
  • Small handful of fresh basil or parsley, torn
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of generously salted water to a boil.
  2. Heat the olive oil in a large, deep skillet over medium heat. Add the pancetta and cook for 6 to 8 minutes, stirring occasionally, until the fat renders and the edges are golden and crisp. Remove half of the pancetta with a slotted spoon and set aside for topping.
  3. Add the onion to the skillet and cook in the pancetta fat for 4 to 5 minutes until soft and translucent. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes and sugar, if using. Bring to a simmer and cook gently for 15 to 18 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
  5. Meanwhile, cook the spaghetti in the boiling water until 1 minute shy of al dente. Reserve 1 cup of pasta water, then drain.
  6. Add the drained spaghetti to the sauce with ½ cup of the pasta water. Toss over medium heat for 1 to 2 minutes until the sauce clings to the pasta, adding more pasta water if needed.
  7. Remove from the heat. Stir in the butter and Pecorino until glossy. Season with black pepper and salt only if needed, since the pancetta and cheese are salty.
  8. Serve immediately, topped with the reserved crispy pancetta, fresh basil and extra cheese.

Notes

  • Pancetta is salty, so taste the sauce before adding any salt.
  • San Marzano or other good-quality whole peeled tomatoes make a big difference. Crushing them by hand gives a more rustic, textured sauce.
  • Reserving some crispy pancetta for the top adds crunch and keeps it from going soft in the sauce.
  • Finishing the spaghetti in the sauce with a little pasta water helps it absorb flavor and gives a silky, clingy texture.
  • No pancetta? Use guanciale for a more authentic Roman flavor, or bacon for a smokier version.
  • Add a splash of dry white wine after the garlic and let it reduce for a deeper flavor.
  • The sauce can be made up to 3 days ahead and freezes well for up to 3 months.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.

Nutrition

Find it online: https://thefamilycooking.com/spaghetti-with-pancetta-and-tomato-sauce/