Fettucine, Pancetta and Pecorino
By Tom Lazzaroli
Lazzaroli Pasta

A quick pre-Thankgiving or Christmas meal my family used to make growing up in New Jersey. Brings back memories.

1/4 lb. Pancetta, diced 4 oz. Pecorino Romano cheese, grated crushed red pepper flakes zest of 1 lemon 1 tsp butter salt 1/8 cup extra virgin olive oil fresh Italian leaf parsley, finely chopped 1 lb. fresh fettucine
1. Brown Pancetta in large sauté pan with butter & crushed pepper. Set aside, keep warm. 2. Cook pasta according to box, reserving 1 cup pasta cooking liquid. Drain. Add pasta to sauté pan on medium heat. Add Pecorino and 1/2 of pasta water, toss 1 minute. 3. Add zest, olive oil, toss. Taste for salt. Serve. Note: If waiting to serve, pasta may begin to cool. If so, add remaining pasta water and toss/re-heat.