Spaghetti with Pancetta, Pecorino & Rosemary Crumbs

This is my sister-in-law Luisa’s recipe. The tomato here is not much — enough to give just a light coating. Use a day-old country-style bread for the crumbs. The kind of pasta that Luisa would serve with this is pici, a thick, hand-rolled flour and water pasta that is much appreciated. A thick spaghetti would also be great.