3 Tbsp. extra-virgin olive oil
1 small piece dried chile pepper, crushed
1/2 pound bacon or pancetta, diced
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 pound spaghetti
Salt and pepper
Pecorino Romano cheese
- In a 12 to 14-inch sauté pan, heat 1 tablespoon olive oil over high heat.
- Add the chile pepper and pancetta and render the fat from the pork.
- Remove the pancetta, reserving on a plate lined with paper towels.
- Add the remaining oil, onion and garlic and cook gently until golden brown, discarding the chile.
- Return the pancetta to the pan and keep warm.
- Bring 6 quarts of water to a boil and add 2 tablespoons salt.
- Cook the spaghetti in the boiling water until tender yet al dente.
- Drain the pasta and add to the sauté pan with the pancetta.
- Grate the pecorino over, toss over high heat 1 minute
- Serve, divided evenly among 4 warmed pasta bowls.
Food Mingle Blog Alternatives and Substitutions:
- This is very tasty, but I would have liked more garlic.
Yield: 4 servings
Source: http://www.foodnetwork.com, courtesy Mario Batali, Show: Molto Mario, Episode: Autumn Market