ROME (CBS 2) — In this edition of Tony’s Table host Tony Tantillo shares a recipe from one of Rome’s great chefs.

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

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