Bucatini with Pancetta, Pecorino, and Pepper
Bucatini with Pancetta, Pecorino, and Pepper is a delicious and simple Italian pasta dish that combines the richness of pancetta with the sharpness of Pecorino Romano cheese and the warmth of freshly ground pepper. Perfect for a quick and satisfying meal.
Ingredients
- 1 Pound Bucatini or Thick Spaghetti
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Cups Pancetta, sliced ½ inch thick and cut into 1-inch-long pieces
- 1 1/4 Cups Fresh Grated Pecorino Romano, plus more for garnish
- 1 Teaspoon Fresh Ground Pepper
Instructions
- Cook pasta until al dente in a large pot of boiling water with salt. Drain, reserving one cup of the pasta water.
- Heat the oil in a large, deep skillet.
- Add the pancetta pieces and cook over medium-high heat, stirring until themeat 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 ¾ cup of the reserved cooking water, the 1¼ cup of Pecorino, 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.
- Garnish with more Pecorino and serve immediately.
Nutrition
Calories: 550kcalCarbohydrates: 50gProtein: 20gFat: 30gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 3mg
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