Sicily (fettuccine) Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt and the fettuccine. Cook according to package instructions until al dente (usually 7–9 minutes for fresh, 8–11 for dried). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare tomatoes

If tomatoes have thick skins, blanch them: score a shallow X on the bottom, plunge into boiling water 20–30 seconds, then transfer to ice water and peel. Roughly chop tomatoes, pressing out excess seeds and juices into a bowl but keep juices for the sauce.

In a wide sauté pan over medium heat, add 2 tablespoons olive oil. When hot, add diced pancetta and cook, stirring occasionally, until fat renders and edges are crisp, about 6–8 minutes.

Push pancetta to one side, add the finely chopped shallot and sliced garlic to the oil. Sauté gently until translucent and aromatic, about 1–2 minutes—don’t let the garlic brown.

If using, pour 60 ml dry white wine into the pan and deglaze, scraping up browned bits. Let the wine reduce by half, about 1–2 minutes.

Add the chopped tomatoes and any reserved juices to the pan. Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon red pepper flakes. Simmer gently over medium-low heat until tomatoes break down and the sauce has slightly thickened, 8–12 minutes. Taste and adjust seasoning.

Turn heat to low. Add the drained fettuccine to the sauce pan (or return sauce to a large skillet if needed). Add 20 g unsalted butter and 50 g grated Pecorino. Toss to combine, adding reserved pasta water, a few tablespoons at a time, until the sauce clings to the pasta and reaches a silky consistency (usually 2–4 tablespoons, up to the reserved 1 cup as needed).

Stir in 15 g chopped fresh basil and check seasoning; add more salt or pepper if necessary. Cook together on low for 1 minute to marry flavors.

Divide pasta among warm bowls. Finish each portion with extra grated cheese, a drizzle of olive oil if desired, a few basil leaves, and freshly cracked black pepper to taste.