Spaghetti with Pancetta, Onion & Pecorino

By • March 12, 2016 0 Comments

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Author Notes: Recipe Courtesy of:
Osteria Le Logge
33 Via del Porrione
Siena Italy 53100
PH (39) 0577 48013
Closed Sundays and for the month of January
Directions: Just off the Campo; if facing the Palazzo Pubblico, walk to the left and you will find Via Porrione.

Le Logge is my favorite restaurant in the town of Siena. I have tried many other spots, but I keep coming back to Le Logge. It is busy with locals and travelers alike. The atmosphere has a buzz and can be noisy, but that is part of the charm. At lunch and dinner, people fill the restaurant and outdoor dining area along Via Porrione, just off of the Campo. Without pretense, dishes are based on local fresh ingredients, and the excellent wine list provides a wide selection of local wines plus whites from Northern Italy to pair with the excellent food.

The late entrepreneur and larger-than-life Gianni Brunelli and his wife, Laura Vacca, founded Le Logge in 1977, as well as Le Chiuse Di Sotto, a very good winery. Laura continues the tradition of quality in both. Mirco Vigni, the manager of Le Logge, suggested the recipe below for a dish that epitomizes the restaurant’s philosophy of combining fresh ingredients in an appetizing yet simple fashion. As eloquently stated by Vigni, “the ingredients are the actors.” I think you will agree.
James Fantaci


Serves 6

  • 1 pound spaghetti setaro (a semolina variety of pasta from Naples)
  • 3/4 cup finely chopped Rigatino Di Cinta (not available in U.S. alternatively use organic Pancetta or Guanciale)
  • 1/2 cup finely chopped vidalia onion
  • 2/3 cup freshly grated aged pecorino
  • 3/4 cup vegetable broth
  • 1 tablespoon extra virgin olive oil
  • diced chives to taste
  • salt & pepper to taste
  1. Boil a pot of water. Add salt at the boiling point. Using a paper towel, spread the olive oil over the surface of a large skillet. Sauté the pancetta and onions for 8–10 minutes on low-medium heat or until the onions are translucent.
  2. Add the pasta to the boiling water when you begin to cook the pancetta. It will take approximately 8 minutes until the spaghetti is almost al dente.
  3. Remove and drain the pasta in a colander and add directly to the skillet while it is still on a low flame. Add the grated pecorino and vegetable broth, and continuously stir until the broth has been absorbed and the pasta is coated in pecorino (no longer than a minute or two).
  4. Toss the pasta with the chives, leaving some to sprinkle on individual plates. Enjoy!
  5. Author’s Note: If you like spicy, add a pinch of black pepper when you add the vegetable broth. The spice combined with the nuttiness of the cheese and freshness of the chives is delicious.

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