Molise-Style Spaghetti
List of Ingredients
Ingredients · Servings 4
- 12OZ. spaghetti
- 3OZ. pancetta slab
- 2/5CUP Pecorino cheese, grated
- onion
- basil
- parsley
- chili pepper
- extra-virgin olive oil
- broth (or a bouillon cube)
- salt
- pepper
Method · 15 min
- Cut the pancetta into cubes. Finely chop a small onion and sauté in 2 Tbsp. olive oil. Add the pancetta and cook over high heat until it becomes transparent. Add salt, pepper and a few pieces of chili pepper.
- Chop a bunch of parsley and 8 basil leaves. Add to the sauce. Add a ladleful of hot broth to the pan, bring to a boil and simmer until the sauce thickens.
- Meanwhile, cook the spaghetti in boiling salted water until al dente. Drain and transfer to the pan with the sauce, mixing everything together for one or two minutes. Serve piping hot, sprinkled with plenty of grated Pecorino cheese and a bit of parsley.
- 12 OZ. of spaghetti
- 3 OZ. of pancetta slab
- 2/5 CUP of Pecorino cheese, grated
