Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs
A rustic Italian dish featuring homemade pasta tossed with crispy pancetta, sweet cherry tomatoes, fresh herbs, and Pecorino Romano cheese. This from-scratch pasta recipe creates a hearty and flavorful meal with perfectly balanced flavors.
Ingredients
- •2 cups 00 flour
- •1 cup hot water
- •4 teaspoons extra-virgin olive oil
- •¼ teaspoon salt
- •½ cup white onion
- •½ cup pancetta
- •¼ teaspoon black pepper
- •3 cups cherry tomatoes
- •16 leaves fresh basil
- •2 teaspoons fresh oregano
- •½ cup Pecorino Romano cheese
- •shaved cheese
Cooking Instructions
- 1.
Place 2 cups flour in large bowl. Make well in center. Add 1/2 cup hot water, 4 teaspoons oil, and pinch of salt to well and stir to combine. Gradually mix flour into wet ingredients, adding remaining 1/2 cup water to form soft dough. Turn dough out onto lightly floured work surface. Knead until smooth, adding more flour if sticky, about 5 minutes. Gather dough into ball. Transfer dough to bowl, cover with plastic wrap, and let rest 1 hour at room temperature.
65 min
- 2.
Lightly dust large baking sheet with flour. Place dough on work surface and cut off 1/2-inch-thick slice. Roll dough between palms of hands and lightly floured work surface to 1/3-inch-thick rope. Repeat with 5 more dough slices, rolling each into rope. Cut ropes into 1-inch lengths. Using 2 fingers, push fingertips into dough as you pull it toward you to form horizontal imprints. Transfer to prepared baking sheet. Repeat with remaining dough in batches. DO AHEAD: Can be made 2 hours ahead. Cover with dry kitchen towel, then plastic wrap, and let stand at room temperature.
30 min
- 3.
Heat remaining 1/2 cup oil in heavy large saucepan over medium heat. Add onion, pancetta, and pepper and sauté until onion is translucent, about 8 minutes. Add tomatoes with any juices and cook until softened, about 5 minutes. Mix in 16 basil leaves and oregano. Season to taste with salt.
13 min
- 4.
Bring large pot of salted water to boil. Add pasta and boil until tender but still slightly firm to bite, about 10 minutes. Drain well; return to pot. Add half of sauce and 1/2 cup grated cheese and toss over medium heat until warm, about 2 minutes. Divide pasta among bowls. Spoon remaining sauce over. Garnish with basil sprigs. Serve, passing shaved cheese separately.
15 min