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Spaghettini with Pancetta and Pecorino

Thin spaghetti tossed with sauteéd pancetta and pecorino cheese. Liberally season with black pepper to balance the salty pancetta and sweet pecorino.

At a glance
Main Ingredient
Pasta
Cuisine Type
Italian
Menu Part
Side Dish
Serves
12
Yield: 12

Ingredients

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

Methods/Steps

1. Boil pasta until al dente. Drain and keep warm.

2. 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.

Related Terms:

Pasta, Italian, Side Dish

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