Last nights dinner

So here is the recipe I tried out last night. We'd give it 3 1/2 stars. I didn't have any hot pepper and I really think that would have given it the extra boost that I was looking for. I did however saute some diced roma tomatoes with the garlic and onions. I'd definitely try it again and see if I couldn't play it up more :) I would recommend it to try for sure though! Let me know what you think! Oh and I also didn't know if I was supposed to drain the fat and oil from cooking the bacon, I left it in the pan. Next time I will drain it and add extra oil olive :)


Spaghetti with Garlic, Onion and Pancetta: Spaghetti alla Gricia
Recipe copyright 2000, Mario Batali. All rights reserved.
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
--
Serves:
4 servings

Ingredients
1 tablespoon plus 2 tablespoons extra-virgin olive oil
1 small piece dried chile pepper, crushed
1/2 pound guanciale, may substitute bacon or pancetta, diced
1small onion, finely chopped
2 cloves garlic, finely chopped
1 pound spaghetti
Salt and pepper
Pecorino Romano, for grating
Directions
In a 12 to 14-inch saute pan, heat 1 tablespoon olive oil over high heat. Add the chile pepper and pancetta and render the fat from the pork. Remove the pancetta, reserving on a plate lined with paper towels. Add the remaining oil, onion and garlic and cook gently until golden brown, discarding the chile. Return the pancetta to the pan and keep warm.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti in the boiling water until tender yet al dente. Drain the pasta and add to the saute pan with the pancetta. Grate the pecorino over, toss over high heat 1 minute, and serve, divided evenly among 4 warmed pasta bowls.