• ¼ cup olive oil

• 8 oz. pancetta or guanciale trimmed and cut into strips or cubes – not too small or shrinkage

• 4 eggs beaten

• ¾ cup parmigiano/pecorino mixed

• Salt and pepper

Heat oil and brown the pancetta, careful not to over cook.  Remove from heat.  Beat together the eggs, adding the cheese, salt and pepper.  When the pasta is al dente (3 minutes less than the package suggests), drain and add to the pancetta over low heat.  When the spaghetti and pancetta are mixed thoroughly, turn off the heat and add the egg mixture.  Serve immediately, adding salt and pepper to taste.                  NEVER EVER ADD MILK OR CREAM!

• 2 # fresh roma tomatoes sliced ¼” thick

• 1 large yellow onion sliced

• 3 cloves garlic

• 1/8 t. red pepper flakes

• Salt and pepper to taste

• ½ cup olive oil

• 10 sprigs parsley

• Basil to taste

Arrange tomatoes in two layers on bottom of 9 x 12 Pyrex baking dish.  Cover with onions and garlic.  Salt and pepper.  Pour olive oil over.  Bake uncovered at 400 degrees for 20-25 minutes.  Place cooked drained spaghetti over baked sauce.  Sprinkle with parsley and basil.  Toss.

• ¼ cup olive oil

• 6  ounces pancetta

• 3  onions, sliced

• 1  28 ounce tomatoes whole peeled pureed

• 1 chili pepper seeds removed and chopped fine

• Salt and pepper

• Pecorino and parmigiana

• Bucatini

Heat oil and add pancetta.  Stir for a minute and then add onion and cook until it turns golden brown.  Add tomatoes, chili, basil, and salt and pepper.  Cook 30 minutes or until sauce thickens.

• 1 lb rigatoni or other tubular pasta

• 6 oz. pancetta, cubed

• 2 onions, sliced very thin

• ½ cup olive oil

• ½ cup pecorino Romano

• Black pepper – and maybe some salt to taste

In a large skillet, start sautéing the pancetta, and after a minute or two, add the onion.  Cook until golden.  Meanwhile cook the pasta, rigatoni is preferred, but any tube pasta will do like Cavatappi.  When the pasta has a minute or 2 left to cook, drain it, retaining 1 cup of cooking liquid.  Add pasta to pancetta and onion and mix well, cooking for a minute.  Place in serving bowl and add pecorino and a generous amount of black pepper and salt only after you have tasted it.

• 1 T. olive oil

• 3-4 ounces pancetta or guanciale ¼ inch dice

• 32 ounces crushed tomatoes or tomato sauce

• 3-4 ounces parmesan cheese

• 3-4 ounces of pecorino cheese

• Chili pepper flakes

• 1 pound bucantini

In a large skillet heat oil and add pancetta.  You can add a couple cloves of garlic here if you want.  Sauté slowly with a pinch of chili pepper.    When pancetta becomes crispy, add tomato sauce and a handful of pecorino.  Meanwhile cook bucantini al dente.  Drain pasta saving a little pasta cooking water to add to the skillet with the bucantini.  Now turn on heat high, and spread a handful of pecorino and a handful of parmegiano over the bucantini and stir until the sauce becomes thick and creamy.  Transfer to serving dish and add a little more of the pecorino and parmesan.