- 3 tablespoons unsalted butter
- 2 ounces pancetta, diced
- 1/4 cup finely chopped shallots
- One (28-ounce) can San Marzano tomatoes, crushed*
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, plus more for garnish
- 1 teaspoon minced fresh oregano
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 pound of your favorite pasta cooked according to package instructions and set aside to keep warm
- *Note: Or substitute with one (28-ounce) jar of Emeril’s Home Style Marinara Sauce
Melt 1 tablespoon of the butter in a large sauté pan or Dutch oven over medium-high heat. Add the pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Lower the heat to medium and add the shallots; cook, stirring until softened, 1 to 2 minutes.
Add the remaining 2 tablespoons of butter and when it has melted, add the tomatoes, salt, pepper and oregano, and cook, stirring, until the sauce has thickened and flavors have come together, about 10-12. Add 1/4 cup Parmesan to the sauce, stir, remove from the heat and cover with a lid to keep warm.
Divide the cooked pasta among 4 serving plates.
Spoon some of the sauce over the top of the pasta and garnish with the remaining Parmesan and with freshly ground black pepper.