• 500cal
  • 20min


Pancetta and tomato spaghetti

How to Make It

Bring a large saucepan of water to the boil and cook the spaghetti for 10 minutes.

Whilst the spaghetti is cooking, heat the olive oil in a frying pan on a medium heat and cook the pancetta for 3-4 minutes until it starts to crisp. Next, add the onion and cook for a further 4 minutes. Finally add the garlic and season with salt and pepper.

Pour the chopped tomatoes into the pan, bring to the boil and leave to simmer for 5 minutes until it thickens, stirring occasionally.

Drain the pasta, top with the sauce and serve.


  • 200g spaghetti
  • 400g tinned chopped tomato
  • 60g pancetta, diced
  • 1 tsp olive oil
  • 1 garlic clove, finely chopped
  • 1 onion, chopped

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