Background: Lorie has put her own spin on a traditional Italian dish of Spaghetti a la Gricia by reducing the servings to accommodate a smaller household of two.

• 1/2 pound spaghetti
• 1/2 pound Pancetta, chill or freeze for easy cutting, cut into small pieces
• 1 large shallot, sliced thinly
• 3 large cloves of garlic, minced
• 1/2 cup chicken broth, add more as needed
• 1/2 teaspoon coarse ground pepper, heaping
• 3 ounces Pecorino Romano cheese, finely grated

1. Cook spaghetti al dente in salted water.
2. In large skillet, render the diced pancetta until crisp. Add shallot and garlic, saute until tender.
3. Remove pan from heat. Tilt pan to drain fat to one side and absorb most of the fat with paper towels.
4. When pasta is nearly cooked, return skillet to medium heat with pancetta mixture. When pancetta sizzles again add chicken broth to skillet and deglaze, then add enough chicken broth to just cover bottom of skillet.
5. Add coarse ground pepper (no salt) to skillet and stir.
6. Drain pasta and dump into skillet. Add Pecorino Romana cheese. Toss everything together and plate it.

Serve with fresh berry salad on the side to cut the richness of the pasta dish and your favorite red wine. Enjoy!