Triple threat

KUALA LUMPUR, Sept 10 — Sometimes I enjoy the simple things in life. Sometimes a little complexity can be a delicious distraction. For the former, a Chinese ...

Once the pasta is ready, transfer the pasta directly from the pot to the pan using a pair of tongs. You might want to stir the water from time to time to unravel the pasta but mostly just watch the pot to prevent it from boiling over. Check the seasoning and adjust if necessary with more salt and black pepper. Add the black pepper to this warm fat-oil mixture and allow to gently heat over the same medium-low heat until fragrant. Depending on how much fat remains in the pan, you might want to add a tablespoon or two of extra virgin olive oil to the pan now. What’s faster than a quick boil of pasta tossed in grated cheese and black pepper, with a little extra virgin olive oil to smoothen the proceedings? Sauté the pancetta until crispy and golden brown, but before they get too dark or burnt. Heat a large pan (to prevent excessive fat and oil splatter) over medium-low heat. I just prefer not to multitask, not in the kitchen at least. Consider this the tastiest triple threat — and all from adding just one more ingredient! And sometimes it’s fun just to level things up just a smidgen. Its crispy texture helps balance the sometimes cloying nature of the creamy sauce too.