Cherry tomatoes, pancetta, ricotta and breadcrumb spaghetti

Back to recipes

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.

Cherry tomatoes, pancetta, ricotta and breadcrumb spaghetti

By Julie Pasta Print
Details
Prep time: 15 minutes
Cooking time: About 20 minutes
Servings or yield: For 2 people
Difficulty level: Easy
Ingredients
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

Preparation

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.

Drain ricotta.

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!

Tips, Tricks + Culinary ideas

Substitute Replace pancetta with bacon if you prefer.
Suggestion Use tomato sauce instead of cherry tomatoes
Idea Use bocconcini instead of ricotta.

Preparation steps

étapes de préparation

1 - Preheat oven to 425˚F. Place the tomatoes and pancetta on a large baking tray.

étapes de préparation

2 - Drizzle with ½ tbsp. of the oil.

étapes de préparation

3 - 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.

étapes de préparation

4 - Drain ricotta.

étapes de préparation

5 - When breadcrumb is golden, remove from oven.

étapes de préparation

6 - When ready, remove tomato and pancetta from oven. Mince pancetta.

étapes de préparation

7 - Cook fresh pasta in a large salted boiling water 3-4 minutes or until al dente. Drain. Place in a saucepan.

étapes de préparation

8 - Add Balsamumm Bianco, remaining olive oil, lemon zests and breadcrumb mixture to pasta.

étapes de préparation

9 - Top with roasted tomatoes-pancetta, heat on medium 1-2 minute, and remove from heat.

étapes de préparation

10 - Add ricotta and basil leaves, divide between plates, serve and enjoy!

Pasta