Rapida Spaghetti with Pancetta & Onions

Name: Rapida Spaghetti with Pancetta & Onions
Prep time: THMS
Cook time: THMS
Ingredients: 300g Rapida Spaghetti by Rustichella; 2 large onions, finely sliced; 150g pancetta, cut in to small strips; 5 tbsp. extra virgin olive oil; Mixed salad leaves; Salt to taste

This super quick spaghetti recipe is another northern Italian classic. Rapida spaghetti cooks in just 90 seconds, so as soon as the onions and pancetta (or dry-cured streaky bacon) are ready, toss it all together and you're done.

Cook Time

10 mins

Serves

Ingredients

300g Rapida Spaghetti by Rustichella
2 large onions, finely sliced
150g pancetta, cut in to small strips
5 tbsp. extra virgin olive oil
Mixed salad leaves
Salt to taste

How to make the recipe

Step 1

Heat the olive oil in a pan. Add the onions and brown over a low heat. Add salt and cover the pan with a lid, cooking the onions until tender.

Step 2

In a separate pan, cook the pancetta over a low heat for a few minutes.

Step 3

Blend half of the onions until creamy before mixing with the remaining onions. Add the pancetta.

Step 4

In a pan of salted, boiling water, cook the Rapida Spaghetti for only 90 seconds. When the pasta is cooked, drain and pour into the pan with the sauce. Stir well.

Step 5

Transfer pasta to a serving dish and decorate with a generous handful of mixed salad leaves.