Pasta with Bell Peppers and Pancetta

Pasta with bell peppers and pancetta is a tasty and colorful dish that combines the sweetness of bell peppers with the strong flavor of pancetta. Here’s how you can prepare it:

Ingredients

• 320 g of pasta (such as penne or rigatoni)
• 2 bell peppers (red and yellow for a more colorful dish)
• 150 g of cubed pancetta
• 1 clove of garlic
• Extra virgin olive oil as needed
• Salt as needed
• Pepper as needed (optional)
• Grated cheese (like Pecorino or Parmesan, optional)

Preparation

1. Wash the bell peppers, remove seeds and white parts, and cut into strips or cubes.
2. In a large skillet, sauté the garlic in extra virgin olive oil. Once golden, remove it from the skillet.
3. Add the pancetta to the skillet and sauté until it becomes crispy.
4. Add the bell peppers to the same skillet and cook with the pancetta until they soften. If necessary, add a bit of water to prevent sticking.
5. Meanwhile, bring a large pot of salted water to a boil and cook the pasta to the desired doneness.
6. Drain the pasta al dente and pour it into the skillet with the bell peppers and pancetta, stir well to flavor.
7. If desired, sprinkle with grated cheese and adjust with salt and pepper.
8. Serve hot.

I recommend pairing this dish with a fresh rosé wine or a light white wine.

There you go, your dish is ready! If you have intolerances or specific preferences, let me know and I can suggest alternatives to adapt the recipe to your needs. Enjoy your meal!