A delicious pasta dish that can be enjoyed any time.
In a fry pan heat, olive oil.
Add pancetta and chilli flakes.
Cook for a further 4 to 5 mins 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.
Exclusive recipe from chef Adam Swanson, Trafalgar Ambassador.
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