Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a large skillet over medium heat, add the olive oil. Once hot, add the pancetta and cook until crispy. Add the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
- 3
Add Tomatoes
Pour in the canned tomatoes and bring to a simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
- 4
Combine Pasta and Sauce
Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time if needed to reach the desired sauce consistency.
- 5
Serve
Serve the pasta hot, topped with generous amounts of grated Pecorino Romano cheese and additional black pepper if desired.
