IngredientsArtisan San Remo Casarecce No553
Freshly cracked black pepper
1 cup chicken stock
1 small red onion, chopped
1 red chili
250g diced pancetta
1 tbsp olive oil
½ bunch flat leaf parsley, chopped
Preparation Time: 5 mins
Cooking Time: 15 mins
Meal Occasion: Main course, Entrée
- Put pasta on to cook in a pot of boiling, salted water.
- Heat olive oil in a frying pan. Add pancetta, chili and onion to the pan and sauté for 5 minutes.
- Add chicken stock, butter, pepper and half the pecorino to the sauce and simmer.
- Once pasta is cooked, spoon pasta from pot into the sauce. Serve with chopped parsley, remaining pecorino and pepper.