Spaghetti with yellow cherry tomatoes, crispy pancetta, and black pepper

Pour the yellow cherry tomato sauce into a pan with a drizzle of extra virgin olive oil and heat over low heat

Cook the spaghetti in salted water, drain, add them to the pan with the sauce, and let everything combine for a couple of minutes

Plate the spaghetti and finish the dish with pancetta cut into strips, previously made crispy in a non-stick pan over very low heat