Ginetta Party Pasta
Instructions:
- 2 cloves of garlic, peeled
- 2 dried peperoncini
- 3 tablespoons olive oil
- 1/ 2 pound plain pancetta, cut into thin julienne strips (200 g)
- 1/ 2 pound smoked pancetta, cut into thin julienne strips (200 g)
- 2 pounds penne rigate (Ginetta always uses De Cecco brand) (900 g)
- 3 tablespoons unsalted butter (45 g)
- 1/ 2 cup freshly grated Parmesan cheese (50 g)
- 1/ 4 cup torn fresh basil leaves
- Freshly ground black pepper
- Cook the garlic and peperoncino in the olive oil. Discard the garlic when it is golden and add the pancetta, frying until it is almost crisp.
- Cook the pasta in a large pot of boiling salted water until it is al dente, drain, and turn it into the pan with the pancetta. Add the butter to the pasta and toss.
- Transfer the pasta to a serving bowl and toss it with the Parmesan cheese and basil. Top with a generous grinding of black pepper