Bucatini with Pancetta, Pecorino and Pepper

1. 1

   In a large pot of boiling salted water, cook the pasta until al dente.

2. 2

   Drain, reserving 1 cup of the cooking water.

3. 3

   Meanwhile, heat the oil in a large, deep skillet.

4. 4

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

5. 5

   Add the bucatini to the skillet and toss over moderate heat to coat with the fat and pancetta.

6. 6

   Add 3/4 cup of the reserved cooking water, the 1 1/4 cups of Pecorino cheese and the pepper and season with salt.

7. 7

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

8. 8

   Serve immediately, passing additional cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.