Perciatelli alla Gricia

1. 1

   Fill a large pot with water, cover and bring to a boil.

2. 2

   Meanwhile, in a large heavy saucepan, heat the olive oil.

3. 3

   Add the pancetta and cook over moderate heat, stirring occasionally, until crisp, abut 10 minutes.

4. 4

   Remove from the heat.

5. 5

   Add salt and the perciatelli to the boiling water, Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.

6. 6

   Drain the pasta, reserving 1 cup of the cooking water.

7. 7

   Add the pasta, pasta water and the 1/2 cup of cheese to the pan and set over moderate heat.

8. 8

   Season with 6 to 8 turns of a pepper mill and toss well.

9. 9

   Serve the pasta in warmed bowls.

10. 10

    Pass additional cheese and pepper separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.