Easy Roman Holiday Spaghetti with Pancetta and Pecorino

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.


  • 12 oz spaghetti or bucatini
  • 3 tablespoons olive oil
  • 3 ounces finely diced pancetta
  • 2 teaspoons Roman Holiday Seasoning
  • 5 ounces Pecorino Romano cheese
  • 1 teaspoon parsley


  1. Bring a large pot of water to boil, salt it and add 12oz of thick spaghetti or bucatini. Cook pasta until al dente.
  2. Meanwhile heat 3TBS of olive oil in a large straight sided skillet over medium heat.
  3. Add 3oz finely diced pancetta and cook until beginning to crisp, 3 mins.
  4. Add Add 2tsp of Roman Holiday seasoning and cook one minute more.
  5. Drain the pasta quickly, letting a bit of the water cling to the strands of the pasta, add to the skillet.
  6. Toss well, sprinkling in 4oz of freshly grated Pecorino Romano cheese while tossing.
  7. Reduce heat to low, cover and let stand for 1 minute.
  8. Serve at once garnish with a bit more cheese and 1 tsp of chopped parsley.

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