Mediterranean Langostino Pasta

While prepping vegetables, bring a pot of water to boil for the pasta. Cook the pasta according to package directions until al dente. Drain pasta and set aside in a large bowl, reserving 1/4 cup of the pasta cooking water.

In a large skillet, cook the pancetta over medium heat, rendering out some of the fat. When pancetta is just getting a little crisp, add the onion and cook for 2 or 3 minutes. (Add a drizzle of olive oil if necessary to keep things from sticking to the pan.) Add the yellow pepper and garlic and cook for another 3 minutes, stirring as needed until the vegetables are just slightly past crisp tender.

Stir in the langostino, sun dried tomatoes, crushed red pepper, and the capers. Cook and stir until the langostino has warmed through.

Stir in the parsley, white balsamic vinegar, and half and half (if using). Add salt and pepper to taste.

Toss all of the ingredients with the pasta. Drizzle with the reserved pasta water and a little olive oil for moisture, if needed.

Serve immediately. Can be topped with freshly grated parmesan cheese if desired.