Bucatini with Pancetta, Pecorino and Pepper
- 5 ounces pancetta
- 1 1/4 cups freshly grated Pecorino Romano
- 1 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 pound bucatini
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Meanwhile, heat the oil in a large, deep skillet. Add the pancetta pieces and cook over moderately high heat, stirring, until the meat is lightly browned and most of the fat is rend...