Pasta with Peppers and Pancetta

Pasta with peppers and pancetta is a tasty and colorful dish that combines the sweetness of peppers with the bold flavor of pancetta. Here’s how you can prepare it:

Ingredients

• 320 g of pasta (such as penne or rigatoni)
• 2 peppers (red and yellow for a more colorful dish)
• 150 g of diced pancetta
• 1 clove of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste (optional)
• Grated cheese (such as Pecorino or Parmigiano, optional)

Preparation

1. Wash the peppers, remove the seeds and white parts, and cut them into strips or cubes.
2. In a large skillet, sauté the garlic in extra virgin olive oil. Once golden, remove it from the pan.
3. Add the pancetta to the pan and let it brown until it becomes crispy.
4. Add the peppers to the same pan and cook them with the pancetta until they soften. If necessary, add a little water to prevent them from sticking.
5. Meanwhile, bring plenty of salted water to a boil in a pot and cook the pasta until the desired doneness.
6. Drain the pasta al dente and add it to the pan with peppers and pancetta, mixing well to coat everything.
7. If desired, sprinkle with grated cheese and adjust salt and pepper.
8. Serve hot.

I recommend pairing this dish with a fresh rosé wine or a light white.

There you have it, your dish is ready! If you have any intolerances or specific preferences, let me know and I can suggest alternatives to adapt the recipe to your needs. Enjoy your meal!