-
1
Pour the olive oil into the skillet, and set it over medium-high heat.
-
2
Stir in the onion, and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes.
-
3
Scatter the diced pancetta in the pan, and let it cook and render its fat, stirring occasionally, until it starts to brown, 3 or 4 minutes.
-
4
Drop in the cherry tomatoes and bay leaves, season with 1/2 teaspoon salt and peperoncino, and pour in 1/2 cup water.
-
5
Cover the skillet, bring the water to a simmer, then set the cover slightly ajar and cook just until the water evaporates and the tomatoes pop open and release their juices, about 10 minutes.
-
6
(If the pan dries before the tomatoes pop, add another 1/4 cup water.)
-
7
Turn off the heat; remove and discard the bay leaves.
-
8
Meanwhile, heat 4 quarts of water with 2 teaspoons salt to a rolling boil in the pasta pot.
-
9
Stir in the fregola, and cook until al dente, about 8 minutes.
-
10
Empty the pot into a colander or large strainer to catch the fregola.
-
11
Spill them into the skillet, and stir the pasta, tomatoes, and pancetta together until thoroughly blended.
-
12
Heat the oven to 400, and brush the bottom and sides of the baking dish with olive oil.
-
13
Pour all the sauced fregola into the dish, and spread in an even layer.
-
14
Sprinkle the grated cheese over the top, and set the dish in the oven.
-
15
Bake, uncovered, 20 to 25 minutes, until the top is golden brown and crisp on the edges.
-
16
Serve piping hot.
-
17
Spoon the fregola into warm bowls as an appetizer, or, to serve family-style, put the baking dish on the table.
