So this dish isn’t time consuming, but everyone will think you worked hours on it. It is a grown up version of spaghetti with many different versions. I have done it many different ways and this is the winner so far.

First key to this dish is getting good ingredients. Some good fresh garlic is the best start, I also prefer shallots to onions.

So for a list you are going to need…….

4 or 5 cloves of garlic( finely minced, garlic press is best)

1 shallot( finely diced)

2 tablespoons red pepper flakes

salt ( pink himalayan salt is best)

pepper

extra virgin olive oil

8 punces of pancetta

3 tablespoons of tomato paste

1 (28-ounce) can of crushed San Marzano tomatoes

1 wedge of parmigiano-reggiano cheese (8 ounces)

1 tablespoon butter

1 lb spaghetii

So like I said the ingredients are important. Fresh is best. The canned tomatoes are important too. I have been told to use to use this brand so many times and finally listened. It seriously makes such a difference, USE San Marzano and you will never go back. Totally worth the cost. Just do it

Put a tablespoon of olive oil in a pan and cook your pancetta( cook till crispy) put aside on plate when done Put your onion right into the same pan with the drippings from the pancetta (cook on low medium for 3 to 4 minutes) Then add your garlic and cook another minute or 2 on low heat Then add your red pepper flakes and tomato paste( cook for another minute or 2 till all comes together) Then add in crushed tomatoes and and pancetta Add in about 4 oz of your cheese here ( save the rest for the top) Add some salt of pepper here as well Let cook for about 20 mins Cook your pasta while sauce is cooking you want to cook till almost al dente Add in a cup of your pasta water and pasta into your sauce and let noddles cook fully. ( 8 minutes will do) Stir and serve

I served with salad and bread sticks and topped with more cheese. It was a hit. Hope you enjoy