1 Slice of Pancetta cut into small cubes
1 T Salted capers rinsed and drained
1/4 cup chopped canned Tomatoes
1 portion of Pasta
Optional: 1-2 T cream
Saute pancetta slowly for 10 mins until fat rendered.
While pancetta sauteing bring pot of salted water to a boil and cook pasta. (Timing should be that when pasta done sauce is done.)
Add capers and tomatoes and 1/4 cup pasta water let simmer until thick add drained pasta and swirl to coat.
Optional add 1-2 T of cream for an extra rich sauce, the cream pick up the flavor of the pancetta so well.
I'm finding that in Italy pasta is served with much less sauce than in the States.
