Penne All' Arrabbiata

Melt the bacon drippings in a large shallow skillet. Add the onion and garlic and cook over moderate heat until soft, but do not brown. Add the pancetta and cook for 2 or 3 minutes. Add the tomatoes, salt and chili pepper. Cook for a few minutes on high heat, until the sauce is creamy.

Cook the penne in plenty of boiling salted water until al dente; drain. Transfer to the pan of sauce, add half the Pecorino, and stir rapidly. Serve, with the remaining Pecorino served separately.