PASTA WITH PANCETTA RECIPE RECIPES

Steps:

• Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
• Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

Steps:

• Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and pancetta. Brown the pancetta for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings.In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.Drain the pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.