This has to be one of the most bastardized of all the pasta sauce recipes. The classic version is this one: no cream, no mushrooms! It is very important that the pancetta should be very fatty and that the liquid, hot fat should very much be a part of the dish, so don't be tempted to pour it away when frying. Traditionally, this dish is always made with pecorino, but you can use Parmigiano Reggiano if you prefer.
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