Ingredients
- 320 g spaghetti
- 1 bottle of yellow cherry tomato sauce
- 120 g sliced pancetta
- Salt
- Black pepper
- Extra virgin olive oil
- Fresh basil
Preparation of the recipe
1
Pour the yellow cherry tomato sauce into a pan with a drizzle of extra virgin olive oil and heat over low heat
2
Cook the spaghetti in salted water, drain, add them to the pan with the sauce, and let everything combine for a couple of minutes
3
Plate the spaghetti and finish the dish with pancetta cut into strips, previously made crispy in a non-stick pan over very low heat
