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1
Bring a large pot of water to a boil and add salt.
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2
In a small saucepan, combine the olive oil and meat and turn the heat to medium.
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3
Cook, stirring occasionally, until the meat is nicely browned, about 10 minutes.
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4
Turn off the heat.
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5
Cook the pasta in the boiling water until it is tender but not mushy.
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6
Before draining the pasta, remove about a cup of the cooking water and reserve it.
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7
Toss the drained pasta with the meat and its juices; stir in the cheese.
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8
If the mixture is dry, add a little of the pasta-cooking water (or a little olive oil).
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9
Toss in lots of black pepper and serve.
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10
You might call this pasta with bacon and eggs: While the pasta is cooking, warm a large bowl and beat 3 eggs in it.
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11
Stir in about 1/2 cup freshly grated Parmesan and the pancetta and its juices.
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12
When the pasta is done, drain it and toss with the egg mixture.
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13
If the mixture is dry (unlikely), add a little reserved cooking water.
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14
Add plenty of black pepper and some more Parmesan to taste and serve.
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15
Step 1 is the same.
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16
Remove the pancetta with a slotted spoon and, in the juices left behind, saute a medium onion, sliced, over medium heat, stirring occasionally, until well softened, about 10 minutes.
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17
Turn off the heat and let the mixture cool a bit.
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18
Stir in 2 cups chopped tomato (canned is fine; drain it first) and turn the heat back to medium.
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19
Cook the sauce, stirring occasionally, while you cook the pasta.
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20
When the pasta is done, drain it and toss it with the tomato sauce, the reserved pancetta, and at least 1/2 cup freshly grated pecorino Romano or Parmesan cheese.
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21
The meatless version: toss cooked pasta with the oil, cheese, a lot of cracked black pepper, and enough of the reserved cooking water to thin the sauce slightly (it should be moist, not soupy).
