Tony's Table: Roman-Style Paccheri
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