Roman-Style Paccheri

6 oz. paccheri pasta

3 oz. pancetta, cut into small cubes

1/2 cup grape tomatoes, peeled and seeded

2 oz. basil, chopped fine

3 oz. olive oil

Pecorino Romano cheese (to taste)

- In a pot of salted, boiling water, cook paccheri for 10 to 12 minutes

- While pasta is cooking, place pancetta cubes in a sauté pan (do not grease pan with oil or butter)

- Heat pancetta for 4 to 5 minutes, until the meat has softened

- Add tomatoes and 3 ounces of pasta water; allow to reduce

- Add cooked pasta, olive oil, basil, and Pecorino Romano to pan

- Stir to combine and serve