Spaghetti with Pancetta, Pecorino & Rosemary Crumbs from Limoncello and Linen Water by Tessa Kiros
This is my sister-in-law Luisa’s recipe. The tomato here is not much — enough to give just a light coating. Use a day-old country-style bread for the crumbs. The kind of pasta that Luisa would...
Ingredients
- 40 g (1½ oz) thinly shaved mature pecorino or parmesan
- 350 g (12 oz) thick spaghetti or pici
- a little ground chilli
- 3 tomatoes from a tin
- 2 garlic cloves, peeled and squashed with the flat of a knife
- 6 tablespoons olive oil
- 1 tablespoon chopped rosemary
- 40 g (1½ oz) pancetta, sliced about 2 mm (1/16 inch) thick, roughly cut up
- 80 g (2¾ oz) breadcrumbs, made from day-old crustless country-style bread
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