Cacio e Pepe with Crispy Pancetta

1. 1

   Fill a large pasta pot with water and bring to a boil over medium-high heat.

2. 2

   Add the salt and the linguine and cook until al dente, 10 to 12 minutes.

3. 3

   While the water is coming to a boil, add the diced pancetta to a large, deep saute pan.

4. 4

   Cook until golden brown and crispy, 6 to 8 minutes.

5. 5

   Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain.

6. 6

   To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper.

7. 7

   Bring to a simmer and cook until reduced by a third, about 5 minutes.

8. 8

   Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick.

9. 9

   Keep warm over low heat.

10. 10

    With tongs, remove the linguine from the pot and add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out.

11. 11

    Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley.

12. 12

    Taste and adjust the seasoning as needed.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.