Spaghetti con Salsa di Pomodori Secchi
(Spaghetti with Sun Dried Tomato Sauce)
Ingredients:
5 slices pancetta (1/4 lb), finely chopped
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
1 lb spaghetti
1 oz finely grated parmesan (1/2 cup)
Directions:
Cook pancetta in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet.
Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Add cream, tomatoes, and pancetta and simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
Add pasta and cheese to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired. Makes 4 to 6 main-course servings.
That's it!