Penne with Pancetta, Olive Oil and Garlic

With just a couple simple ingredients and a few minutes you’ll have dinner on the table tonight. This is a recipe you would find in that little Italian restaurant that has 10 tables and no menu.

You’ll need:

• 1-lb of penne pasta cooked 2 min short of recommended time
• 1/4 cup olive oil
• 6-oz of pancetta cut into to 1″ thick strips
• 6-garlic cloves sliced
• 1/2 cup of sliced onions
• 1-cup of chicken stock
• 1-cup of pasta water
• Pinch of black cracked pepper
• 1-tsp red pepper flakes
• 1/4 cup Grated pecorino Romano

Directions:

1. Cook the pasta 2-min short of recommended time in a large pot of salted boiling water and reserve 1-cup of the pasta water.
2. At the same time put 1-tbs of the olive oil in a 12″ skillet and cook the pancetta on a med/high heat for a couple minutes till the fat has been rendered.
3. Lower the head to med, add the balance of the olive oil, garlic, onion, pepper flakes and black pepper
4. Sauté the garlic for 3-5 min till light golden.
5. Add the chicken stock and bring to a boil and simmer for 2 minutes
6. Add the pasta and the cup of pasta water.
7. Fold everything together to finish cooking the pasta for 2-minutes
8. Remove from the heat, wait 1 minute then fold in the grated cheese.

Daniel Mancini

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