Pasta alla Gricia

• coarse-chopped slab bacon
• olive oil
• linguine
• grated pecorino
• black pepper

1. Cook coarse-chopped slab bacon in olive oil until done; toss with cooked linguine.
2. Toss with bacon, fat, lots of grated pecorino and lots of black pepper; stir.

coarsechopped, olive oil, linguine, pecorino, black pepper

Taken from cooking.nytimes.com/recipes/12848 (may not work)