Ingredients
4
ounces sliced pancetta or bacon, chopped
1/4
tsp dried crushed red pepper
1
1/2 pounds cherry tomatoes
1
1/4 cups grated Pecorino Romano or Parmesan cheese, divided
1/2
cup chopped fresh basil, divided
Directions
1.
Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
2.
Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.
3.
Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.
New-York Restaurants
