A little spicy, creamy and yummy….Fast and easy to make
3/4 lb of Rigatoni
3/4 cup pancetta, guanciale, or center cut bacon chopped into 1/4 inch pieces
3/4 cup of finely chopped sweet yellow onion
3/4 cup of Imported Pecorino Romano Cheese
3 tablespoons of extra virgin olive oil
Hot Pepper flakes or fresh red hot pepper to taste
Sea Salt and fresh ground black pepper to taste
-Put your pasta pot on to boil
-In a wok style pan, add the olive oil, the hot pepper, pancetta, and the chopped onion. On a medium low, heat render the pancetta and saute the onions until they are both golden…. being very careful not to burn the onions. My personal preference, I like my bacon or pancetta slightly crunchy, others like it lightly cooked, you decide by taste.
-When water boils, add the sea salt, then the rigatoni, stir. Time the pasta for 1 minute less than the package indicates see Pasta 101… reserve the pasta water
-With a slotted spoon, add the rigatoni to the cooked pancetta onion mixture and on a medium heat stir the mixture, add the cheese and if necessary for creaminess, add a little of the pasta water. Stir over the heat to incorporate all the ingredients.
-When finished stirring, the sauce should be smooth and creamy.
-Serve hot, if desired add more Pecorino Cheese and ground black pepper