Zucca’s Adam Swanson shares this tasty pasta recipe in episode 44 of Everyday Gourmet.
In a fry pan heat, olive oil and add onion.
Cook for 2 to 3 minutes and dont colour the onion.
Add pancetta, garlic and chilli flakes.
Cook for a further 4 to 5 minutes until pancetta is crispy.
Add tomatoes and bring to the boil. Reduce heat to a simmer and cook for 8 to 10mins.
Cook pasta as per packet directions.
Season with salt and pepper.
Strain pasta and mix through sauce.
To finish sprinkle good amount of pecorino over the top.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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