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A famous fresh-egg-pasta dish from the Abruzzi region of Italy. The 'guitar' is a wooden frame strung with innumerable wires close together - for cutting the pasta in thin strips by laying the pasta on the 'strings' and passing a roller over it.

You can make fresh pasta and roll it slightly thicker than for fettucine (about a tenth of an inch) then cut it into narrow strips (again, about a tenth of an inch) for a rough approximation of the original - or any fresh pasta from the refrigerator section of your local store will do. Remember that fresh pasta cooks very quickly: 3 - 4 minutes on average.

Best with fresh tomatoes.

• 6 oz. pancetta or unsmoked bacon
• 3 1/2 oz. butter
• 1 1/2 pounds peeled, diced fresh tomatoes, or use small (16oz) tinned tomatoes
• 3 1/2 oz. pecorino and or Parmesan cheese, grated.
• salt and pepper to taste
• 1 lb pasta - fresh if possible

1. DICE the bacon and sauté in the butter until golden.
2. ADD the cut tomato pieces and pepper and cook for a few more minutes, until soft.
3. ADD the salt carefully, as the bacon is already salty.
4. COOK the pasta.
5. SERVE with grated cheese.

Lo Chef