Lunch: Bucatini with Pancetta, Pecorino and Pepper

Ingredients

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
Salt

Instructions

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.

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