This is my dad’s version of a classic carbonara recipe. If you can’t find pancetta, substitute with a good quality deli ham or bacon.
2 ounces fettuccine
2-3 tablespoons oil (from sun dried tomatoes)
1/8 medium onion, chopped
1/4 cup broccoli, chopped
1/4 green pepper, chopped
1 1/4-thick slice pancetta, chopped
1/4 cup sun-dried tomatoes (in oil), roughly chopped
Salt, to taste
Freshly ground black pepper
1 clove garlic, finely minced
2 tablespoons white wine
1/2 teaspoon worcestershire sauce
Dash of tabasco
2-3 tablespoons heavy cream
1. Bring a pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente. When pasta is done, drain and set aside.
2. In a medium sauté pan, heat oil over medium heat. Add onion, broccoli, green pepper, pancetta and sun-dried tomatoes. Cook for 5-7 minutes until softened. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add wine and cook for another 2 minutes. Add worcestershire sauce and tabasco and stir to combine. Add heavy cream and cook until sauce has thickened, about 5 minutes. Add pasta to pan and toss to combine. Serve warm.