1 pound bucatini or thick stranded spaghetti
1/4 pound (100 g) pancetta or guanciale, diced
1 can diced tomatoes
Half of a small onion, minced
A hot pepper, seeded and shredded (leave it whole if you want to remove it )
1/2 cup olive oil
An abundance (a cup) of freshly grated Pecorino Romano
Preparation:
Set the pasta water to heat, salt it when it boils, and cook the pasta. While this is happening, heat the oil in a skillet, add the diced meat, and cook until the fat starts melting a little, stirring the pieces about. Add the onion, and when it begins to color add the tomato pieces, which should be well drained. Cook, stirring, for 5-6 minutes and add the hot pepper. Drain the pasta while it's still a little al dente, turn it into the skillet with the sauce, cook a minute more, stirring the pasta to coat the strands, and serve, with grated pecorino.
Courtesy of Miss Tatiana Loi
1/4 pound (100 g) pancetta or guanciale, diced
1 can diced tomatoes
Half of a small onion, minced
A hot pepper, seeded and shredded (leave it whole if you want to remove it )
1/2 cup olive oil
An abundance (a cup) of freshly grated Pecorino Romano
Preparation:
Set the pasta water to heat, salt it when it boils, and cook the pasta. While this is happening, heat the oil in a skillet, add the diced meat, and cook until the fat starts melting a little, stirring the pieces about. Add the onion, and when it begins to color add the tomato pieces, which should be well drained. Cook, stirring, for 5-6 minutes and add the hot pepper. Drain the pasta while it's still a little al dente, turn it into the skillet with the sauce, cook a minute more, stirring the pasta to coat the strands, and serve, with grated pecorino.
Courtesy of Miss Tatiana Loi