Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

Paul Bertolli's immigrant grandfather owned an Italian grocery on the South Side of Chicago that was legendary in the 1920s for its prosciutto and salami. Bertolli, the chef and owner of Oliveto Cafe & Restaurant in Oakland, California, plans to launch his own artisanal cured-meat company, A Mano. One of the items on offer might be guanciale, cured pork from a pig's cheek and jowl, which Bertolli uses to prepare the simple pasta recipe here. This dish is also a brilliant showcase for pancetta. Plus: Pasta Recipes and Tips

How to Make It

Step 1    

Heat the olive oil in a large, deep skillet. Add the pancetta and cook over moderately high heat, stirring frequently, until the fat is rendered and the meat begins to brown, about 4 minutes. Increase the heat to high, add the onion and cook until softened, about 2 minutes. Stir in the plum tomatoes, tomato paste and the chile and cook the sauce over moderate heat, stirring occasionally, until thickened, about 3 minutes. Cover and remove from the heat.

Step 2    

In a large pot of boiling salted water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the spaghetti and the Parmigiano and Romano cheeses to the sauce and toss over moderate heat, adding small amounts of the reserved pasta cooking water until the sauce is thick and creamy. Transfer the pasta to a large shallow bowl and serve at once.

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