Artisan San Remo Casarecce No553
Freshly cracked black pepper
100g butter
1 cup chicken stock
1 small red onion, chopped
1 red chili
250g diced pancetta
1 tbsp olive oil
150g Pecorino
½ bunch flat leaf parsley, chopped


Recipe Details

Difficulty: 2
Preparation Time:  5 mins
Cooking Time:  15 mins
Serves: 4
Meal Occasion: Main course, Entrée
Region: Australia


  1. Put pasta on to cook in a pot of boiling, salted water.
  2. Heat olive oil in a frying pan. Add pancetta, chili and onion to the pan and sauté for 5 minutes.
  3. Add chicken stock, butter, pepper and half the pecorino to the sauce and simmer.
  4. Once pasta is cooked, spoon pasta from pot into the sauce. Serve with chopped parsley, remaining pecorino and pepper.