This is a quick, easy recipe from Biba Gaggiano's cookbook, "Trattoria Cooking".
The recipe is called Bucatini all Amatriciana Bianca, but I used a pasta shape that I had called, "cellentani".
1/4 c. olive oil
2 T. unsalted butter
1/4 lb. thickly chopped pancetta
pinch of dried red pepper flakes
salt to taste
2 T. chopped fresh parsley
1/4 c. grated pecorino romano cheese
1 lb. pasta (I used above amounts for 1/2 lb of pasta)
Heat oil and butter in a large skillet over medium heat. When butter foams, add pancetta and red pepper. Cook 2-3 min. until pancetta is golden. Boil pasta until al dente. Reserve 1/2 cup of pasta water when draining pasta. Add pasta to the skillet. Stir in reserved pasta water, parsley, and cheese. Mix over low heat until pasta is coated. Serve hot with more cheese if desired. YUM!