Country-style fusilli from Matera with dried peppers

Heat olive oil with a whole garlic clove in a pan. After a while, when the oil becomes fragrant, remove the garlic. Add coarsely crushed dried peppers, breadcrumbs, and pancetta cut into fine strips. Sauté for a short time so that the flavors combine.

Cook the pasta al dente in salted water and add it to the pan. Deglaze with a little pasta cooking water. Turn off the heat, sprinkle with grated Pecorino, and mix.

Sprinkle with a little more cheese on the plate.