Bring a large pot of salted water to a boil.
3 1/2 ounces penne or vermicelli
Cook until al dente.
Drain. Do NOT rinse.
Transfer to a warm bowl.
In a skillet, heat:
1 Tbsp extra virgin olive oil
Add:
3 1/2 ounces pancetta
Sauté until it is dark pink.
Be sure not to let
pancetta crisp or turn golden.
To the warm bowl of pasta add:
1 Tbsp Romano Pecorino cheese
generous amount of black pepper
the cooked pancetta & oil.
Toss well & serve.
