Spaghetti With Pancetta And Sun-Dried Tomatoes - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1/2 lb thickly sliced pancetta, cut crosswise into 1/4-inch strips
2 small red onions, sliced 1/4-inch thick
1/4 cup drained sun-dried tomato packed in oil, cut into strips
2 tablespoons garlic, very finely chopped
1/4 cup basil, shredded
salt & freshly ground black pepper
1 lb spaghetti
freshly grated parmesan cheese, for serving

Preparation

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