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<blockquote data-quote="moreluck" data-source="post: 466877" data-attributes="member: 1246">Pancetta Tomato Spaghetti &nbsp;16 ounce Spaghetti cooked al dente and drained4 medium Roma tomatoes diced10 slices Pancetta chopped0.25 cup Wine Red3 tablespoons Olive oil 10 leaves basil chiffonade1 small Onion diced0.25 cup Parmesan freshly grated3 tablespoons garlic minced1 Salt &amp; pepper; freshly ground to tasteInstructions:&nbsp;In a large saute pan over medium heat, add pancetta and saute until pancetta is crispy. &nbsp;Remove pancetta to a paper towel-lined plate.&nbsp;If necessary remove all but 2-4 T of pancetta fat . Add olive oil and onions. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine. &nbsp;Add drained spaghetti to the tomato mixture in pan. Add basil and bacon. &nbsp;Top with Parmesan and add salt and pepper, to taste.</blockquote>

[QUOTE="moreluck, post: 466877, member: 1246"] [B]Pancetta Tomato Spaghetti [/B] 16 ounce Spaghetti cooked al dente and drained 4 medium Roma tomatoes diced 10 slices Pancetta chopped 0.25 cup Wine Red 3 tablespoons Olive oil 10 leaves basil chiffonade 1 small Onion diced 0.25 cup Parmesan freshly grated 3 tablespoons garlic minced 1 Salt & pepper; freshly ground to taste [B]Instructions:[/B] In a large saute pan over medium heat, add pancetta and saute until pancetta is crispy. Remove pancetta to a paper towel-lined plate. If necessary remove all but 2-4 T of pancetta fat . Add olive oil and onions. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine. Add drained spaghetti to the tomato mixture in pan. Add basil and bacon. Top with Parmesan and add salt and pepper, to taste. [/QUOTE]

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