Pancetta and White Wine Spaghetti

Cook time 20 minutes
Servings 2


2 tbsp extra virgin olive oil

150g pancetta, diced

½ cup of white wine

1 onion, diced

1 clove garlic

1 pinch of chilli flakes

½ punnet of cherry tomatoes, cut in half

1 x 400g can of crushed tomatoes

small handful basil leaves, torn

Salt & pepper

250g dried spaghetti

Freshly grated pecorino, to serve

Pancetta and White Wine Spaghetti


Bring a large pot of salted water to the boil.

Place the pancetta into a small pot and cover with wine. Bring to a gentle boil for 3-4 minutes and then put to one side.

In a large frying pan, add oil and fry the onion over medium heat to soften for about 4 minutes. Add the garlic and chilli and cook for a further minute before adding the pancetta that has been strained from the wine. Add the cherry tomatoes, a splash of the white wine and cook on medium-high heat for a few minutes or until tomatoes start to break down. Add the crushed tomatoes and pinch of salt and pepper and cook gently for 5-10 minutes.

Cook pasta until just al dente, then add to the pan of sauce with half a ladleful of the pasta water and toss to coat the pasta well in the sauce. Serve with pecorino and extra pepper.