Spaghetti with Pancetta and Pecorino
Region: Italy
Category: Pasta with Vegetables and Meat
Season: Any
Difficulty: Easy and Quick

Crispy cooked pancetta has that wonderful rustic taste that some southern Italian food writers call Homeric.  Tossed with the equally rustic pecorino it makes for a very satisfying first course and gets a nice bite from the red chile.  I usually like to follow this dish, or accompany it, with fish.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

1/4 pound pancetta, chopped

3 tablespoons extra-virgin olive oil

1 tablespoon pork lard

1 small onion, finely chopped

1 garlic clove, finely chopped

2 dried red chiles

3 ounces pecorino cheese, freshly grated

Salt to taste

3/4 pound spaghetti

1. In a large skillet, heat the olive oil with the lard over medium heat, then cook the pancetta and chiles until the pancetta is yellowed and some fat rendered, stirring, occasionally, about 5 minutes.  Remove the pancetta to a platter with a slotted spoon.

2. Add the onion and garlic to the skillet with a pinch of salt.  Cook until the onion is translucent, stirring, 6 to 7 minutes.  Return the pancetta to the skillet until heated. 

3. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

Transfer the spaghetti to a serving platter.  Immediately cover with the pecorino cheese and then the pancetta and onion mixture.  Toss this mixture at table side and serve, being careful you don't eat the red chiles if you have not removed them.

Variation: 

Note: 

Posted: 12/26/2006