Recipe closely adapted from Katie Parla and Kristina Gill, who adapted from Claudio Gargioli, the chef (and owner's son) at Armando al Pantheon
. Gargioli uses spaghetti, but I am not a fan of spaghetti, and I was out of all other long, skinny shaped pasta. I thought it worked perfectly well with this torchietti shaped pasta
(<-scroll down on page to find) which I already had on hand (for what it is worth, Rustichella is my favorite brand of pasta when I am recreating traditional Italian recipes). You might be tempted to substitute American bacon or Parmesan cheese--while those might be tasty, they will not taste like the pasta in Rome.