Thin spaghetti tossed with sauteéd pancetta and pecorino cheese. Liberally season with black pepper to balance the salty pancetta and sweet pecorino.
1 lb. spaghettini, uncooked
6 tbsp. olive oil
1 lb. pancetta, chopped
1⁄8 cup coarsely ground black pepper
Olive oil, as needed
1 cup pecorino romano cheese, grated
- Boil pasta until al dente. Drain and keep warm.
- In heavy skillet over medium heat, sauté pancetta in oil until crisp. Add pepper and pasta and toss to coat, adding more oil, if desired. Reserve warm. Toss with grated cheese just before serving.