Bucatini with Pancetta, Pecorino and Pepper


  • Salt
  • 1 pound bucatini
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon freshly ground pepper
  • 5 ounces pancetta
  • 1 1/4 cups freshly grated Pecorino Romano

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...

View full recipe at Food & Wine


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