Bucatini With Pancetta, Pecorino and Pepper |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Food and Wine Ingredients:
1 lb bucatini pasta |
2 tablespoons extra virgin olive oil |
5 ounces pancetta, sliced 1/2 inch thick and cut into 1 inch long pieces (1 cup) |
1 1/4 cups pecorino romano cheese |
1 teaspoon pepper |
salt |
Directions:
1. In a large pot of boiling salt water, cook the pasta until al dente. Drain, reserving 1 cup of water.
2. Heat the oil in a large skillet. Add the pancetta pieces and cook over moderate heat. 4-5 minutes.
3. Add the bucatini to the skillet and toss over moderate heat to coat with the fat and pancetta. Add 3/4 cup of the reserved cooking water, the 1 1/4 cups of pecorino cheese and pepper and season with salt.
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