Pasta e Lenticchie alla Romana

Method

1. Cut a nice slice of pancetta into small cubes.
2. In a small pot with a teaspoon of extra virgin olive oil, sauté the pancetta over low heat.
3. When the pancetta begins to sizzle, add chopped celery, carrot, and garlic.
4. Deglaze with a splash of wine.
5. Add chopped basil and stir.
6. Add the lentils and the lentil pasta (break it a bit with your hands if too large).
7. Add two tablespoons of tomato passata.
8. Season with salt and pepper (or chili pepper).
9. Add one cup of water.
10. Add a sprig of fresh rosemary.
11. Cook until the pasta is al dente and most of the liquid is absorbed, adding more water if needed.
12. Turn off the heat and let it rest for at least 15 minutes.
13. Meanwhile, toast slices of bread.
14. Serve the pasta and lentils over the toasted bread, top with shavings of pecorino, a drizzle of olive oil, and a grind of black pepper.