SPAGHETTINI ALLA TRASTEVERE

ITALY

This dish is unique to that part of Rome which lies across the Tiber, 
the so-called Trastevere district.

3 tablespoons of butter
1/2 pound of lean bacon, diced
1 tablespoon of coursely milled black pepper
1 pound of spaghettini. cooked al dente, drained
1/2 cup of grated Romano cheese

In a saucepan, melt the butter and cook the bacon until crisp. 
Stir in the pepper, b]ending well. 
Toss half of the bacon mixture with the cooked, hot pasta, 
and serve ihe remaining bacon on top. 
Sprinkle with the cheese. 
If black pepper isn't your thing, reduce it according to taste. 
But the classic dish is very peppery.