Mario Batali (Babbo, Del Posto, Osteria Mozza)Mario Batali (Babbo, Del Posto, Osteria Mozza)
The best thing to do is to go to your local green market, find whatever vegetable's in season, cut it into cubes about the size of your thumbnail, saute it with a little garlic, and if you're so inclined, a little pancetta or a little bacon. Only oil, that vegetable of your choice and little bit of that bacon. Toss the spaghetti and with that, finish it with the little pecorino and some chopped parsley or chopped arugula. You will be happy.