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–+ servings
Tomato pasta with pancetta in a white bowl.

Garlicky Tomato Pasta with Pancetta

This delicious pasta recipe has a rich pancetta tomato sauce. It's a take on the Italian classic Pasta all’Amatriciana.
4.52 from 31 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: Emily Wilson

Ingredients

  • 12 ounces dried pasta
  • 1 tablespoon olive oil
  • 1 yellow onion finely diced
  • 2 cloves garlic minced
  • ½ pound pancetta diced
  • 28 ounces canned plum tomatoes
  • 1 teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • ½ cup grated parmesan
  • Italian parsley or basil to garnish roughly chopped

Instructions

  • Bring a large pot of water to a boil and cook pasta according to package directions.
  • Meanwhile, heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, or until the onion is translucent. Add the garlic and cook for 30 seconds.
    Onions and garlic being cooked in a skillet.
  • Add the pancetta, black pepper, and salt to the onions and let cook until the pancetta is crispy (about 6 minutes), stirring often.
    Pancetta, onions, and garlic cooking in a frying pan.
  • Then add the tomatoes to the mixture and use a wooden spoon or potato masher to mash the tomatoes.
    Tomatoes, onion, and pancetta cooking in a frying pan.
  • Let the tomato mixture simmer for 8 minutes, then add the sauce to the cooked pasta and stir to combine.
    Cooked pasta with tomato pancetta sauce.
  • Top with parmesan and herbs before serving.
    Pasta with tomatoes and pancetta topped with parmesan and herbs.

Notes

Storage - Leftovers can be saved for up to 4 days in the refrigerator in an airtight container.

Nutrition

Serving: 1g | Calories: 344kcal | Carbohydrates: 20g | Protein: 10g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 32mg | Sodium: 149mg | Fiber: 1g | Sugar: 1g