I saw this lovely recipe on The Foodies. Her blog is full of wonderful Italian dishes many of which I’ve earmarked for later. I had to alter the recipe because I thought that we had white wine at home, but atlas we did not. It’s not required for the recipe, but since I burnt the pancetta oil, I improved a little. I WILL do it again properly, but for now here’s the recipe and what I did to it.Oh, and It was served with Cream of Fennel and Potato Soup and Roasted Brussels Sprouts with Apple and Pancetta
5 oz. Pancetta or guanciale
Freshly Ground Black Pepper
Pecorino Romano Cheese, freshly grated
1 dl/0.5 c. white wine (optional)
paccherri or rigatoni or bucatini
(I added dried parsley and oregano)
1. Heat the olive oil in a pan and fry the pancetta. Keep the temperature high so the fat burns and the meat starts to brown. If you want to add the white wine do so here.
2. Cook the pasta. Classically it’s cooked till al dente (or just barely soft). Don’t forget to salt the water.
3. Mix the pasta and the sauce(the pancetta and olive oil) so that the pasta is nice and moist. Serve with Black pepper and Cheese. (This is when I added the herbs)
So mine doesn’t look as pretty as The Foodies‘ does (Seriously, go look at hers!) But it was very tasty!