We made our own pasta for this dish, but there are plenty of well made dried pastas brands on the market.
Ingredients:
2 Tbl Extra Virgin Olive Oil
3 oz of pancetta, chopped
10 medium garlic cloves, thinly sliced
½ tsp red pepper flakes
¾ cup white wine
1-14 ½ oz can whole, peeled tomatoes, drained, juices reserved, tomatoes crushed by hand into small pieces
1 cup finely grated pecorino Romano cheese
Sea salt and ground pepper
12 oz pasta
Directions:
In a 12” skillet over medium, heat 2 Tbl of the oil until simmering. Add the pancetta and cook stirring, until well browned and crisp, 5-7 minutes. Using a slotted spoon, transfer to paper towel-lined plate and set aside.
Drain all but 1 Tbl fat from skillet and return the skillet to medium heat. Add the garlic, cook, stirring until light in color about 2 minutes. Stir in the pepper flakes and cook until fragrant, about 30 seconds. Add the wine, increase heat to medium-high and cook, stirring until most of the liquid has evaporated, 5 to 7 minutes. Add the drained tomatoes and cook, stirring until heated, about 2 minutes. Stir in 3 Tbl of the reserved tomato juice, then remove from the heat.
Meanwhile, in a large. Pot, bring 2 quarts of water to a boil, stir in 2 tsp salt and pasta. Cook, stirring often, until the pasta is just shy of al dente. Drain the pasta into a bowl and reserve the 1 ½ cups the pasta water
Set the skillet over medium high heat, stir in 1 to 1 ½ cups of the reserved pasta water and bring to a simmer. Add the drained pasta, tossing with tongs. Cook, stirring occasionally, until most of the liquid has been absorbed, 3-5 minutes.
Off the heat, stir in black pepper, taste for salt add the pancetta and cheese. Transfer to a serving bowl and serve with more grated pecorino on the side.