Pasta alla Pastora

Cook Pete's Penne until al dente in salted boiling water. Reserve some pasta water before draining.

Sauté diced pancetta until crispy.

Add crushed tomatoes to pancetta, simmer briefly.

Whisk egg and grated pecorino romano cheese together.

Combine cooked pasta with pancetta-tomato mixture.

Quickly mix in egg-cheese mixture off the heat. Adjust consistency with pasta water if needed.

Serve, garnish with chopped parsley.