Rustic Fusilli from Matera with Pancetta and Pecorino

Heat the olive oil with the whole garlic clove in a pan. Once the oil is fragrant, remove the garlic. Add the coarsely crushed dried chili flakes, the breadcrumbs, and the pancetta cut into fine strips. Sauté briefly until the flavors meld and the breadcrumbs are golden brown.

Cook the fusilli in plenty of salted water until al dente. Add the pasta directly to the pan and a splash of pasta water. Turn off the heat, sprinkle with grated Pecorino, and mix everything well.

Arrange the pasta on plates and sprinkle with more Pecorino as desired. Serve immediately.