Mmm…Bucatini with Pancetta, Pecorino and Pepper
Sometimes the simplest dishes are the most delicious!Â This recipe only requires 3 ingredients that might not be already in your pantry/fridge — bucatini, pancetta, and Pecorino Romano.
Just a couple of caveats…
Don’t forget to reserve the pasta water.Â It’s key to the sauce coming together.Â And, given the paucity of ingredients, using high quality pancetta and Pecorino Romano is critical.
Tim and I both loved the meal!Â We had a wonderful red wine with dinner and a great Thursday night!
Bucatini with Pancetta, Pecorino and Pepper
Food & Wine
- 1 pound bucatini, perciatelli or thick spaghetti
- 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 freshly grated Pecorino Romano, plus more for serving
- 1 teaspoon freshly ground pepper
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 rendered, 4 to 5 minutes.
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 the pepper and season with salt. Toss the pasta until the sauce becomes very thick and creamy, 2 to 3 minutes; add more of the cooking water if necessary.
Serve immediately, passing additional cheese at the table.