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Bucatini with Pancetta, Pecorino and Black Pepper
Category: Pasta
Serves: 2
Rating:
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Ingredients:
8 oz. dried bucatini or thick spaghetti 1/2 c. (2 oz.) pancetta, cut into matchsticks 1 T. extra virgin olive oil 1 c. (4 oz.) pecorino Coarsely ground black pepper
Directions:
Bring water to rolling boil. Add salt and bucatini, stirring to prevent sticking. Cook until tender but firm. Drain, leaving a few drops of water to the bucatini so that the sauce will cling. In a large skillet large enough to hold all the spaghetti, combine pancetta and oil. (If pancetta is unavailable, blanch very lean, top quality bacon for 1 minute in boiling water to remove smoked flavor.) Sauté until rosy, but not crispy, 2 to 3 minutes. Add the pasta to the skillet and using 2 forks, toss quickly and thoroughly. Add the cheese, sprinkle generously with black pepper and toss again. Cover and let rest over low heat for 1 minute. Transfer to bowls and serve immediately.