5 Ingredient Pasta
12 oz. egg noodles
8 oz. pancetta, chopped (about 1 ½ cups)
2 red peppers, cut into ¼” pieces
1 c. finely grated Parmesan
1 c. large fresh basil leaves, torn
Cook noodles according to package directions. Reserve ½ c. cooking liquid, drain the pasta and return it to pot. Meanwhile, heat a large skillet over medium heat. Add pancetta and cook, stirring occasionally, until crisp, 5-7 minute. Using a slotted spoon, transfer to paper towel-lined plate. Pour off and discard about half the fat (you should have about ¼ c. left in pan). Add peppers to pan and cook over medium heat, stirring occasionally, until tender, 5-7 minutes. In large bowl, toss pasta, cheese and ¼ c. reserved pasta water (adding more water if pasta seems dry). Fold in pepper s and pancetta; then basil. Serves 4-6.