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Spaghetti is a classic and easy dish. There’s something very fulfilling about watching hard noodles transform into something delicious and edible in a matter of minutes. This recipe spices up traditional spaghettis with the use of pepperoncinis and pancetta (dry, cured meat similar to bacon but closer to the French “lardon,” as in lard). A slight adaptation from Lidia Bastianich’s original recipe, this is a delicious meal sure to please.

Ingredients

– 1/3 cup olive oil
– 2-3 oz. pancetta: 1/4” thick, chopped
– 2 medium onions, thinly sliced
– 10 pepperoncini: drained, seeded, and chopped
– 3 cups tomatoes: peeled and crushed (about one 35-oz. can, drained)
– 1/4 tsp salt
– fresh ground black pepper
– 1 lb. spaghetti
– 3/4 cup freshly grated Parmigiano-Reggiano (variation: use comté, or gruyère instead)

Directions

– Heat about 2-3 TBPS of the olive oil and saute the pancetta till browned (5-10 minutes)
– Add the onions and cook until soft
– Add the pepperoncini, tomatoes, salt and peper, and simmer for 15-20 minutes
– Cook the spaghetti al dente
– Drain the pasta and coat with the rest of the olive oil
– Mix in the sauce and sprinkle with cheese
– Serve immediately and enjoy

Bon appétit!