Friday, December 26, 2008
This zesty pancetta and tomato sauce is most commonly associated with Lazio and Rome, but is actually from the town of Amatrice. I have used spaghetti but you could use any thick stranded spaghetti type pasta. The original recipe is made not with pancetta but using Guanciale which is an unsmoked bacon made from pigs cheeks but it is a bit tough to find.
* 1 package of Spaghetti
* 1/4 pound (100 g) pancetta diced
* 1 1/2 cups of good tomato sauce
* A hot pepper, seeded and shredded (or leave it whole if you want to remove it)
* 1/2 cup olive oil
* A cup of freshly grated Pecorino Romano
To give the meal more substance you could add some mushrooms fried up and/or chicken breast cut into small pieces and fried. Add these to the sauce at the end.