Bucatini with Pancetta, Pecorino and Pepper


  • Salt
  • 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...

View full recipe at Food & Wine


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