Ingredients
1/2 lb. pancetta (ask the deli to slice it thickly)
1 pkg lemon-pepper pasta (usually found as fettucine, such as Antoines or as bow-tie)
3 med. ripe tomatoes, diced
1 bunch of fresh basil, chiffonade
extra virgin olive oil, to taste
~ 1/2 c. freshly grated parmesan, preferably Parmigiana-reggianio.
Preparation
Heat heavy skillet over med. heat. Finely dice pancetta. Fry pancetta until crispy and lightly browned. Prepare pasta according to package directions. When pasta is ‘al dente’, drain, and place in a large bowl. Add pancetta to the pasta, stir well to evenly distribute. Toss in the diced tomato and fresh basil. Drizzle with olive oil to lightly coat the ingredients. Stir in parmesan cheese.
