Spaghetti with Burst Cherry Tomatoes, Pancetta, and Feta

Mozzarella might be more expected in a dish like this, but feta gives it a different character entirely. It’s both lighter and fresher tasting, with plenty of punch from garlic and chiles, and it’s extremely quick to put together. It’s important to use a good sheep’s milk feta; those made from cow’s milk, like many supermarket brands, will not emulsify into the sauce properly to produce the smooth texture you’re after.