Creamy Tomato & Pancetta Linguine
This creamy tomato and pancetta linguine is a rich and satisfying pasta dish perfect for a comforting meal. Crispy pancetta, aromatic garlic and shallots, and crushed tomatoes come together with a touch of cream and Parmesan for a flavorful sauce.
Equipment
- Large Pot
- Large Skillet
- Slotted Spoon
- Dutch oven
Ingredients
Main Ingredients
- 12 oz linguine
- 4 oz pancetta, diced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup shallot, finely chopped
- 1/2 cup dry white wine
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese plus more for serving
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Red pepper flakes to taste (optional)
Instructions
Cooking Instructions
- Cook linguine in a large pot of salted boiling water until al dente, reserving one cup of pasta water before draining.
- While pasta cooks, crisp diced pancetta in olive oil in a skillet, then remove pancetta and set aside, keeping the rendered fat in the pan.
- Sauté minced garlic and chopped shallot in the same pan for 2-3 minutes until fragrant.
- Deglaze the pan with white wine, scraping up browned bits, and simmer until almost entirely reduced.
- Stir in crushed tomatoes and simmer for 5-7 minutes to meld flavors.
- Reduce heat to low, stir in heavy cream and Parmesan until smooth, then season with salt, pepper, and optional red pepper flakes.
- Add cooked linguine to the sauce, tossing to coat; use reserved pasta water if needed to reach desired consistency.
- Stir in most of the crispy pancetta and fresh parsley.
- Serve immediately, garnished with additional Parmesan, parsley, and the remaining pancetta.
Notes
For an extra kick, add a pinch more red pepper flakes. Don't forget to taste and adjust seasonings at each step!