Country-style fusilli from Matera with dried peppers

In a pan, heat the olive oil with the whole garlic clove. Once the oil has absorbed the garlic's aroma, remove the clove. Add the coarsely crushed dried chili, breadcrumbs, and finely sliced pancetta. Sauté briefly until the flavors meld and the breadcrumbs turn golden brown.

Cook the pasta in lightly salted water until al dente, then drain and add it to the pan. Pour in a little of the pasta cooking water. Turn off the heat, sprinkle with grated pecorino cheese, and mix thoroughly.

When serving, sprinkle a little more cheese on top.