12 oz. Bucatini Noodles,
8 ounces of Pancetta,
1 medium onion,
1 red hot pepper,
5/6 ripe plum tomatoes.
4 onces Pecorino Romano cheese,
2 tablespoons of Antica Ex Vir olive oil,
pinch of salt (dash of red wine optional)
Cook the fettuccine until “al dente”. Meanwhile, melt the butter and garlic in a large sauce pan, and add the cream slowly (make sure cream has been out of frigerator for about 10 minutes) then add wine, parmesan, salt and pepper to taste. Stir over medium heat till cheese has melted and sauce has thickened. Add drained, cooked pasta to sauce, stir till coated. Place on a large pasta platter and add fresh parsley, ground pepper, and grated Parmesan cheese. Serves 4.