Pancetta, Tomato & Basil Spaghetti


2 tablespoons olive oil
4 oz. Pancetta, chopped
2 garlic cloves, chopped
2 shallots, chopped
1/2 pint cherry tomatoes, sliced
Freshly grated Parmesan
fresh basil, julienned


Cook spaghetti in salted, boiling water until al dente. Heat olive oil in a saute pan. Add pancetta, garlic and shallots. Cook until pancetta starts to crisp. Add cherry tomatoes. Salt and pepper to taste. Drain pasta and toss with sauce. Top with parmesan and basil.