* 12oz Spaghetti
* 4oz Pancetta
* 8 oz Pecorino Romano (2oz chunk, rest shredded)
* 28oz can whole Italian Tomatoes, crushed by hand, sauce separated
* 12 Garlic Cloves thinly sliced
* 2tbsp White Wine
* 3tbsp Olive Oil
* 1cup of reserved pasta water
* 1tsp Paprika
* 1tsp crushed red pepper
* Salt and Pepper to taste
* **Preparation**
1. In a large pot, use as minimal water as possible to cook the pasta, and bring to a boil. This is so the remaining water is high in starch, adding to thickness and flavor when combined with the sauce. Add olive oil, the pecorino chunk, and pasta, and cook until 1-2 minutes shy of Al dente. Reserve 1 cup of cooking water, and set pasta aside.
2. On medium heat, with a large skillet or dutch oven, cook the pancetta until the fat is fully rendered and they are nice and crispy. Remove with a slotted spoon and transfer to a paper towel lined plate. Use the 2 tbsp of wine to deglaze the pan, then add just the tomatoes with the sauce set aside. The less liquid, the better it will fry. Cook while consistently stirring for 5 minutes.
3. Add the garlic and paprika. Cook for an additional 3 minutes. Then add the crushed red pepper, and cook for another 60 seconds, or until aromatic.
4. Now add 1 cup of the reserved tomato sauce, alongside the reserved pasta water and a couple dashes of salt and pepper. Bring to a simmer and continue to cook for about 7 minutes, stirring occasionally. Then add the pasta, cooking for around 3 minutes, or until you can no longer see liquid at the bottom of the pan. Remove from heat, add back in the Pancetta and 3 tbsp of olive oil, toss well to combine. Transfer to plates, and top with a heavy helping of shredded Pecorino Romano (hint: more than pictured above)
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Ingredients
* 12oz Spaghetti
* 4oz Pancetta
* 8 oz Pecorino Romano (2oz chunk, rest shredded)
* 28oz can whole Italian Tomatoes, crushed by hand, sauce separated
* 12 Garlic Cloves thinly sliced
* 2tbsp White Wine
* 3tbsp Olive Oil
* 1cup of reserved pasta water
* 1tsp Paprika
* 1tsp crushed red pepper
* Salt and Pepper to taste
* **Preparation**
1. In a large pot, use as minimal water as possible to cook the pasta, and bring to a boil. This is so the remaining water is high in starch, adding to thickness and flavor when combined with the sauce. Add olive oil, the pecorino chunk, and pasta, and cook until 1-2 minutes shy of Al dente. Reserve 1 cup of cooking water, and set pasta aside.
2. On medium heat, with a large skillet or dutch oven, cook the pancetta until the fat is fully rendered and they are nice and crispy. Remove with a slotted spoon and transfer to a paper towel lined plate. Use the 2 tbsp of wine to deglaze the pan, then add just the tomatoes with the sauce set aside. The less liquid, the better it will fry. Cook while consistently stirring for 5 minutes.
3. Add the garlic and paprika. Cook for an additional 3 minutes. Then add the crushed red pepper, and cook for another 60 seconds, or until aromatic.
4. Now add 1 cup of the reserved tomato sauce, alongside the reserved pasta water and a couple dashes of salt and pepper. Bring to a simmer and continue to cook for about 7 minutes, stirring occasionally. Then add the pasta, cooking for around 3 minutes, or until you can no longer see liquid at the bottom of the pan. Remove from heat, add back in the Pancetta and 3 tbsp of olive oil, toss well to combine. Transfer to plates, and top with a heavy helping of shredded Pecorino Romano (hint: more than pictured above)