Bucatini with Pancetta, Pecorino, and Pepper

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Bucatini with Pancetta, Pecorino, and Pepper

Ingredients

• 1PoundBucatini or Thick Spaghetti

• 2TablespoonsExtra Virgin Olive Oil

• 1CupsPancetta, sliced ½ inch thick and cut into 1-inch-long pieces

• 1 1/4CupsFresh Grated Pecorino Romano, plus more for garnish

• 1TeaspoonFresh Ground Pepper

Instructions

• Cook pasta until al dente in a large pot of boiling water with salt. Drain, reserving one cup of the pasta water.

• Heat the oil in a large, deep skillet.

• Add the pancetta pieces and cook over medium-high heat, stirring until themeat is lightly browned and most of the fat is rendered, 4 to 5 minutes.

• Add the bucatini to the skillet and toss over moderate heat to coat with the fat and pancetta. Add ¾ cup of the reserved cooking water, the 1¼ cup of Pecorino, the pepper, and season with salt.

• Toss the pasta until the sauce becomes very thick and creamy, 2 to 3 minutes; add more of the cooking water if necessary.

• Garnish with more Pecorino and serve immediately.

Nutrition

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