Mamta's Kitchen

Spaghetti Alla Pancetta E Pomodori

Spaghetti with Bacon And Tomato

Steve Lister

This is another pasta recipe which is easy to put together and very tasty. Serve with fresh salad.

Serves 2


  • 150 gm. dried spaghetti - cooked following packet instructions

  • 2 rashers of bacon/pancetta**, diced into small pieces

  • 1/2 mild red chilli - finely chopped

  • 1 tin of cherry tomatoes* in juice (400 gm. tin)

  • 1 small handful fresh basil leaves - roughly chopped

  • 1 handful of watercress leaves - roughly chopped

  • 1 clove of garlic - finely diced

  • 1 tsp. dried oregano (herb)

  • Salt and pepper to taste

  • A little olive oil for frying

  • 10 gm. Parmigiano Reggiano (Parmesan cheese) freshly grated (optional for topping)


  1. Put the pasta on in a pan of boiling water.

  2. Heat a large frying pan and brown the bacon.

  3. Add the chilli and garlic, fry for a minute.

  4. Pour in the cherry tomatoes.

  5. Add the oregano, pepper and salt, remembering that the bacon/pancetta will be salty.

  6. Cook for about 5 minutes then add the fresh basil and mix it in.

  7. Add the cooked pasta and the watercress.

  8. Mix together well.

  9. Serve topped with Parmigiano (parmesan) cheese if desired.


  • You could use tinned or bottled passata* (puréed) tomatoes instead of cherry tomatoes. Or use

  • fresh tomatoes, mixed with a little tomato purée.

  • **You can use Pancetta/bacon lardons (strips or cubes), rather than rashers.

  • You can add a few olives.

  • You can squeeze a little fresh lemon juice, cook leaves.

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