…για 4 άτομα
Place the water for the pasta to boil, putting the pasta in once it has come to a rolling boil. Cook for the time indicated on the package. In the meantime, in a large heavy skillet, fry the pancetta at medium heat until the fat turns translucent and the meat begins to color. Remove the pancetta from the pan and add the thinly sliced red pepper (or crushed red pepper), and stir to distribute around the pan. After no more than thirty seconds (careful not to burn the pepper), add the tomatoes, breaking them up with the back of a spoon or a fork. Cook the tomatoes at medium heat for about ten minutes, until the sauce has started to thicken. Add the pancetta back to the sauce and cook a few minutes longer, stirring occasionally, until the pancetta has cooked through. Drain the pasta and add to the skillet with the sauce and toss to coat. Divide among four plates, and sprinkle each portion with a heaping tablespoon of cheese. A note about salt: I always wait until the sauce has cooked to add salt as necessary because the tomatoes and pancetta together could be salty enough. Thepecorino is also quite salty and I don’t want to overdo it.