| | Pesto spaghetti with pancetta and tomato
Pesto spaghetti with pancetta and tomato
Pesto spaghetti with pancetta and tomato 4.3-5 9
  • Calories: 2282 kj
  • Fat: 20g
  • Carbohydrates: 66g

How to Make:

  1. Cook spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/4 cup (60ml) of the cooking liquid.
  2. Meanwhile, heat a large frying pan over medium heat. Cook the pancetta for 1-2 mins each side or until crisp. Transfer to a plate. Set aside to cool slightly. Coarsely tear into pieces. Increase heat to high.
  3. Add the tomato to the pan and cook, tossing, for 2-3 mins or until the tomato begins to collapse.
  4. Add spaghetti, pancetta, pesto, half the rocket and reserved cooking liquid to the pan. Cook, tossing, for 1-2 mins or until heated through. Divide among serving bowls. Top with parmesan, remaining rocket and extra pesto.
Time for preparing:
17 min.
Servings:
2

Ingredients:

  • 375g spaghetti
  • 6 pancetta slices
  • 250g cherry tomatoes, halved
  • 1/2 cup (130g) basil pesto (see notes)
  • 60g pkt Coles Australian Baby Rocket
  • Shaved parmesan, to serve
  • Basil pesto, extra, to serve
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