Cherry tomatoes, pancetta, ricotta and breadcrumb spaghetti
In this dish, the combination of breadcrumb, lemon zests and other ingredients makes it a fresh and light pasta dish which is perfect for lunch or as accompaniment with chicken of fish for dinner. You can vary ingredients to your liking.
|Prep time: 15 minutes|
|Cooking time: About 20 minutes|
|Servings or yield: For 2 people|
|Difficulty level: Easy|
|300g fresh spaghetti|
|200g truss cherry tomatoes|
|6 slices flat pancetta|
|2 ½ tbsp. extra virgin olive oil|
|½ cups breadcrumbs|
|2 clove garlic, sliced|
|2 tbsp. Balsamumm Bianco|
|¼ cup ricotta, crumbled, to serve|
|½ cup fresh basil leaves, to serve|
|Zests of 1 lemon|
|Sea salt + cracked black pepper to taste|
Preheat oven to 425˚F.
Place the tomatoes and pancetta on a large baking tray, drizzle with ½ tbsp. of the oil. Place the breadcrumbs, garlic, 1 tbsp. olive oil, salt and pepper on a separate baking tray and toss to combine. Roast both trays fro 8-10 minutes.
Cook fresh pasta in a large salted boiling water 3-4 minutes or until al dente. Drain and place in a saucepan.
When breadcrumb is golden, remove from oven.
When ready, remove tomato and pancetta from oven and chop pancetta.
Add Balsamumm Bianco, remaining olive oil, lemon zests and breadcrumb mixture to pastam top with roasted tomatoes-pancetta, heat on medium 1-2 minute, and remove from heat.
Add ricotta and basil leaves, divide between plates, serve and enjoy!