Ingredients:

• 12 ounces fettuccine pasta
• 4 ounces pancetta, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 bunch dandelion greens, washed and chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup grated Pecorino Romano cheese
• Salt and black pepper, to taste

Instructions:

1. Boil the Fettuccine:

   • In a large pot of salted boiling water, cook the fettuccine pasta according to the package instructions until it's al dente. Drain and set aside.

2. Crisp the Pancetta:

   • In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until it's crispy and browned.

3. Sauté Aromatics:

   • Add the minced garlic and red pepper flakes to the skillet with the crispy pancetta. Sauté for a minute or until the garlic becomes fragrant.

4. Add Dandelion Greens:

   • Add the chopped dandelion greens to the skillet. Sauté until they wilt and become tender, which takes about 3-5 minutes.

5. Combine with Pasta:

   • Add the cooked fettuccine pasta to the skillet with the dandelion greens. Toss everything together and cook for a couple of minutes to combine the flavors. If the pasta seems dry, you can drizzle a little more olive oil to moisten it.

6. Add Sun-Dried Tomatoes:

   • Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing them to soften and release their flavor.

7. Season and Serve:

   • Season the Spicy Fettuccine with Dandelion Greens, Sun-Dried Tomatoes, and Pancetta with salt and black pepper to taste. Sprinkle grated Pecorino Romano cheese on top.

8. Serve:

   • Dish out the spicy fettuccine into serving bowls and enjoy!

This Spicy Fettuccine dish is a perfect combination of flavors and textures, with the bitterness of dandelion greens, the smokiness of pancetta, and the richness of sun-dried tomatoes. Adjust the level of spiciness to your liking with the red pepper flakes. Enjoy this unique and tasty pasta!