Recipe by Irmgard
This recipe, courtesy of Michael Chiarello, is also wonderful made with bucatini, a long, thin, tubular pasta.
- 1⁄3 lb pancetta, in 1 piece and partially frozen
- 2 tablespoons extra virgin olive oil
- 1 onion, thinly sliced
- 1⁄4 teaspoon red pepper flakes
- 1 tablespoon fresh Italian parsley, chopped
- 1 1⁄2 tablespoons red wine vinegar
- 3⁄4 cup tomato puree
- 3⁄4 lb spaghetti
- romano cheese, for serving
Directions See How It's Made
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, unroll the pancetta.
- Cut it into 1-inch long chunks and then slice each chunk thinly across the grain.
- Heat the olive oil in a large skillet over moderately low heat.
- Add the pancetta and cook it until it renders some of its fat, about 5 minutes; do not allow it to crisp.
- Add the onion and cook until soft, about 10 minutes.
- While the onion is cooking, add the pasta to the boiling water.
- Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance.
- Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water.
- Simmer briefly to blend.
- When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat.
- Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the romano cheese.
- Serve immediately.