Pasta with Roast Bell Peppers and Pancetta!

Pasta with Roasted Bell Peppers and Pancetta
Ingredients:
For the roasted pepper cream:
2 large bell peppers
1 red Tropea onion
2 cloves of garlic, unpeeled
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
Salt and freshly ground black pepper
For the pancetta:
80 g high-quality aged pancetta, diced small
For the pasta and finishing:
270 g short pasta
Grated Parmesan and Pecorino Romano.
Method
1. Roast the vegetables
Place the whole bell peppers, halved and peeled onion, and garlic cloves (unpeeled) on a baking tray lined with parchment paper.
Roast in a preheated static oven at 200°C (390°F) for 30–35 minutes, turning the vegetables halfway through.
Once roasted, place the hot peppers in a covered bowl or sealed container to steam for 15 minutes — this loosens the skins.
Peel the peppers, then remove the seeds and white membranes.
2. Crisp the pancetta
In a pan (preferably nonstick or cast iron), cook the pancetta over medium heat until golden and crispy, and the fat has rendered.
Remove with a slotted spoon and set aside on paper towel.
3. Make the pepper cream
In a blender or food processor, combine the peeled peppers, roasted onion, squeezed-out garlic, balsamic vinegar, a pinch of salt, and black pepper.
Blend until smooth and creamy.
4. Cook the pasta
Bring a large pot of salted water to a boil.
Cook the pasta until al dente, according to the package instructions.
Reserve a ladle of cooking water, then drain the pasta.
5. Finish and toss the pasta
Pour the pepper cream into a large sauté pan over low heat.
Add the drained pasta and a splash of the reserved cooking water.
Toss to coat evenly.
Turn off the heat, then stir in a generous handful of Parmesano and Pecorino. Mix well until creamy and glossy.
6. Plate and garnish
Serve immediately, topping each plate with crispy pancetta and a final sprinkle of Pecorino.
Enjoy!
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