This is my sister-in-law
To make the crumbs, drizzle
Put a pot of salted water on to boil for the pasta. In the frying pan, heat the remaining 5 tablespoons of olive oil with the remaining garlic clove and add the pancetta. Sauté until lightly golden, then add the tomatoes. Break them up with a wooden spoon and simmer for 5 minutes or so, just to warm them in the oil. Season with salt and ground chilli.
Cook the pasta until al dente, scoop it out with a spaghetti fork and add to the sauce in the frying pan. Add some of the pasta cooking water to help it along. Turn through to distribute everything evenly, then divide among 4 warm wide pasta bowls. Serve a little per bowl at first, as much of the good sauce goes to the bottom and it’s not fair if the last portion gets it all. (In fact, it is said that the guest should get the last plate.) Pile the breadcrumbs over the pasta, heap some shaved pecorino over and give a good grind of black pepper. Serve at once.
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