INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 10 MIN          SERVINGS: 4          COST: LOW

1 CAN TOMATO PUREE

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1/2 CUP DICED PANCETTA OR GUANCIALE, IN SUBSTITUTION YOU CAN USE BACON

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5 TBLSPOONS EXTRA VIRGIN OLIVE OIL

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FRESHLY GRATED PECORINO ROMANO, IN SUBSTITUTION YOU CAN USE PARMIGIANO REGGIANO

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SALT AND PEPPER TO TASTE

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INGREDIENTS FOR PASTA

1 POUND SPAGHETTI

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SALT TO TASTE

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WATER

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RECIPE

START TO BRING THE WATER TO A BOIL IN A LARGE PAN. IN A LARGE FRY PAN PUT THE OLIVE OIL AND THE PANCETTA  OVER MEDIUM HEAT

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WHEN THE PANCETTA IS CRISPY, TAKE IT OUT OF THE FRY PAN AND SET A SIDE

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. DO NOT THROW AWAY THE OIL OF THE PANCETTA. IF THE WATER FOR THE PASTA IS BOILING, ADD THE SALT AND THE PASTA AND COOK AL DENTE

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ADD THE TOMATO PUREE TO THE OIL LEFT IN THE FRY PAN, ADD SALT AND PEPPER AND COOK A FEW MINUTES

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ADD THE CRISPY PANCETTA TO THE TOMATO SAUCE JUST BEFORE ADDING THE COOKED PASTA

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ADD THE DRAINED PASTA COOKED AL DENTE TO THE SAUCE AND SAUTEE

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SERVE HOT WITH GRATED PECORINO ROMANO OR PARMIGIANO REGGIANO

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