Creamy Pancetta and Tomato Pasta

Creamy Pancetta and Tomato Pasta

Serves: 2

Ingredients

• 200g Wholemeal pasta

• 90g pancetta, chopped into small pieces

• 2 shallots, diced

• 50g cherry tomatoes ( or sun-dried/blush tomatoes- or both! ), sliced in half

• 250-300ml single cream

• 90ml white wine

• 20g butter

• 2 cloves garlic, minced

• a few sprigs of thyme, leaves removed

• 40g grated parmesan, to serve or stir in

• 1 large handful of greens ( like spinach, watercress etc, )

• 2 handfuls basil, to serve

• salt and black pepper, to season

Method

- Cook the pasta accordingly or to your preference.

- Meanwhile, heat the butter in a medium sized frying pan over a medium- high heat. Once melted, add the thyme and garlic and stir until fragrant.

- Add in the shallots and fry until just starting to soften, about 3-4 minutes.

- Add in the pancetta and fry until it starts to crispen. Make sure to stir occasionally so it doesn't burn.

- Add in the chopped tomatoes and stir briefly. Fry until the become soft and swell slightly. ( I added sundered tomatoes too but I actually think it's better with just fresh tomatoes). Season with salt and pepper.

- Add in the wine and stir. Bring it to a boil then reduce the heat slightly and let it bubble gently until reduced, to burn off the alcohol. Stir in the cream and bring it to a simmer.

- Add in the spinach ( or whatever greens you fancy- watercress, rocket etc..). Stir and let the sauce reduce until your desired thickness.

- Just before serving, stir in the optional parmesan cheese or serve at the side to add to your preference.

- Drain the pasta and serve in a bowl with the sauce and basil and black pepper on top.