Beginner
3 mins
10 mins
13 mins
1-2
This traditional Italian pasta sauce is jam-packed with flavour. The depth of savoury Pancetta and the sweetness of the tomatoes perfectly complement the punchy Pecorino Romano, making this recipe an easy one to prepare when you need to impress.
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Dice the Pancetta and cook it on a medium heat in a frying pan until golden and crispy. Once cooked, remove the Pancetta from the frying pan and put aside.
Meanwhile, cook the pasta in a saucepan filled with 2.5 litres of boiling salted water for 4-5 minutes.
Add your Tomato Sauce and about 4 tablespoons of starchy pasta water to the leftover Pancetta oil in the frying pan. Let this mixture simmer gently.
Drain the Spaghetti and add into the sauce, followed by the crispy Pancetta. Toss everything together for 1 minute.
Take the frying pan off the heat and add a third of the Pecorino Romano. Stir gently until the sauce becomes silky.
Garnish with the remaining Pecorino Romano and black pepper and serve immediately.
Buon Appetito!
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