Spaghetti with Pancetta and Peppers
Try this fool-proof Italian favourite at home tonight!
Ingredients
- 1 lb (450 g) spaghetti
- 1⁄4 lb (112 g) pancetta, or bacon, cut into thick matchsticks (julienned)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tsp Minced Garlic
- 2 tsp Marinara Sauce Mix
- 1⁄4 cup Vegetable Broth, prepared
- 1 1⁄2 tsp Vegetable Broth Mix
- 1 cup boiling water
Preparation
- Cook spaghetti according to package directions in Multipurpose Pot .
- Heat a frying pan to medium heat. Fry pancetta until just crisp. Remove from pan and drain on paper towel. Drain excess fat from pan, leaving about 2 tsp.
- Sauté red and green bell pepper for 4 minutes. Add Minced Garlic and Marinara Sauce Mix and cook until peppers are tender-crisp. Pour in Vegetable Broth and add cooked spaghetti and pancetta. Toss together and cook until pasta is evenly heated and stock is absorbed.
Epicure Products Used
Nutritional Information
Per serving: Calories 520, Fat 8 g (Saturated 2 g, 0 0 g), Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 89 g (Fiber 7 g, Sugars 4 g), Protein 22 g.
Tips
Try making it with turkey or chicken bacon and 1 tsp olive oil.