La Gricia

1. 1

   Set a large pot (at least 4 quarts) of cold water to boil.

2. 2

   When the water reaches a boil, toss in a pinch of salt.

3. 3

   When the water returns to a rolling boil, add the penne; cook until al dente.

4. 4

   While the pasta is cooking, heat the oil in a pan and add the pancetta.

5. 5

   Saute until the pancetta is a dark pink (be sure it does not turn crisp and golden).

6. 6

   When the penne are cooked, drain them well (do not rinse) and transfer them to a warm bowl.

7. 7

   Add the pecorino and an abundant amount of fresh pepper.

8. 8

   Top with pancetta and oil, toss thoroughly and serve.

No additional tips available.