Oh is this every yummy! And so super easy & quick--10/10! Made this to celebrate National Spaghetti Day and every happy that I did :)
Original recipe credit: https://www.cookingwithnonna.com/italian-cuisine/spaghetti-with-pancetta-and-rosemary.html
Recipe below contains my modifications.
Ingredients:
8 oz. (dry weight) spaghetti, cooked according to package directions
1 1/2 T. olive oil
2-3 sprigs of rosemary (or some dried rosemary--I ended up doing a combo of both in the video)
2 cloves garlic, minced
4 oz. diced pancetta
1/4 c. dry white wine (I used Barefoot Chardonnay)
14 oz. crushed tomatoes with basil
salt and pepper, to taste
1/2 c. grated Parmigiano-Reggiano, plus additional for garnish
Directions:
1. In a large skillet, heat olive oil over medium heat. Add the rosemary and swirl in the oil until fragrant (around 30 sec).
2. Add the garlic and cook for around 1 minute, stirring constantly.
3. Add the pancetta. Cook, stirring frequently, for about 3 minutes.
4. Carefully add the wine. Cook, stirring occasionally, for around 2 minutes.
5. Stir in the crushed tomatoes and season with salt and pepper. Bring to a boil, then reduce heat to keep at a simmer for around 10-12 min, stirring occasionally.
6. Turn off the heat. Stir in the cooked pasta until all is coated in the sauce. Add the Parmigiano-Reggiano and stir until mixed in. Serve up and enjoy!
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