We love a good pasta dinner. I know you are cringing saying carbs…… noooooo. I say everything in moderation. I am always looking to make something different, I mean don’t get me wrong there is nothing like a plate of spaghetti and meatballs, but sometimes you just want to lighten it up.
This dish contains crispy pancetta, shallots, garlic, spinach, sundried tomatoes, and campanelle pasta. I know your hooked, actually I probably had you at crispy pancetta! That’s all it takes for me. This dish is versatile, be bold, add mushrooms or switch out spinach for arugula.
Pasta with Crispy
1 pound campanelle pasta or any short style pasta
2 tbsp olive oil
4 chopped shallots
4 cloves minced garlic
1/2 pound diced Pancetta
1 1/2 cups Parmesan cheese
1/4 cup julienne sundried tomatoes packed in oil
3 cups of fresh baby spinach
Black pepper to taste
Over medium in a deep sided skillet heat the olive oil and sauté the pancetta until crispy about ten minutes, add the shallots and garlic and continue to sauté until the shallots are soft. While that is sautéing, cook the pasta according to the package direction but cook 2 minutes less than the package call for. Drain the pasta reserving 1 1/2 cups of the pasta water.
Add 1/2 cup of pasta water to the sauté pan then add the pasta and parmesan cheese stirring well to coat the pasta. Add the spinach, sundried tomatoes, back pepper, and the remaining pasta water cooking until spinach is wilted.
Serve with a dusting of Parmesan cheese.
Add a salad and a glass of wine and buon appetito!