1-2pincheshot pepper flakes if desired (or black pepper)
3cupscooked spaghetti (600 grams)
*pancetta can be salty so it might be best to leave it out and taste when mixed.
In a large pan add the olive oil, chopped pancetta and water, cook covered stirring occasionally until water evaporates and pancetta is golden.
While the pancetta is cooking, boil the water add salt to taste and the cook pasta al dente.
While pasta is cooking, to the pan with the pancetta add the chopped sun-dried tomatoes, and the basil, oregano, garlic, salt, parsley and hot pepper flakes, cook for 1-2 minutes stirring often, add the cooked pasta and approximately 1/2 ladle of pasta water tossing constantly, cook on high for another 30-45 seconds and serve, top with freshly chopped basil or Italian parsley and freshly grated Parmesan cheese. Enjoy!