Fill a large saucepan half full with salted water and bring to a boil. Pluck sage leaves from sprig. Crush garlic and roughly chop. Cut peperoncino in half, remove seeds, and finely dice. Finely dice onion. Cut pancetta into large pieces. Halve tomatoes and then cut into small cubes.

large saucepan, cutting board, knife

1 sprig sage / 1 clove garlic / 1 peperoncino / 1 red onion / 8 slices pancetta / 3 vine-ripened tomatoes

Heat up olive oil in a large frying pan over high heat. Add sage leaves to pan and cook for approx. 1 min. until crispy. Take care not to burn the leaves! Transfer to a paper towel-lined plate to dry. Keep oil in pan.

wooden spatula, large frying pan, paper towels

100 ml olive oil

In same frying pan, cook pancetta over high heat for approx. 3 min. Then add garlic, onion, and peperoncino and continue to cook for another 2 min. over medium heat. Season to taste with salt and pepper.

salt / pepper

Add spaghetti to saucepan and cook for approximately 8 – 10 min. according to package instructions. Finely grate pecorino.

cheese grater

25 g pecorino

Meanwhile, add tomato to pan and cook for approximately 5 min. Then add a bit of the pasta water, as well as two-thirds of the pecorino. Drain pasta, add to frying pan, and stir well to combine. Season to taste with salt and pepper. To serve, top with remaining pecorino and crispy sage leaves.

5 tbsp pasta water / salt / pepper

Kochhaus wishes you happy cooking!