1. Heat 2 tablespoons of the olive oil in a large skillet. 2. Add pancetta and cook over medium heat until softened but not browned, (about 3 minutes). 3. Using a slotted spoon, transfer the pancetta to a plate. 4. Pour off all but 2 tablespoons of fat from the skillet. 5. Add the remaining 2 tablespoons of olive oil and heat until shimmering. 6. Add the onions and cook over medium-high heat until just beginning to brown (about 5 minutes). 7. Add the pancetta and sun-dried tomatoes and cook over medium heat for 5 minutes longer. 8. Add the garlic and cook until fragrant, about 1 minute. 9. Add the basil and season with salt and pepper. 10. Meanwhile, in a pot of boiling salted water, cook the spaghetti until al dente. 11. Drain the spaghetti, reserving 1/2 cup of the cooking water. 12. Add the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over medium heat until combined. 13. Transfer to a bowl and serve, passing the Parmesan at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
