Bucatini With Pancetta, Pecorino and Pepper

• 1 lb bucatini pasta
• 2 tablespoons extra virgin olive oil
• 5 ounces pancetta, sliced 1/2 inch thick and cut into 1 inch long pieces (1 cup)
• 1 14 cups pecorino romano cheese
• 1 teaspoon pepper
• salt

1. In a large pot of boiling salt water, cook the pasta until al dente.
2. Drain, reserving 1 cup of water.
3. Heat the oil in a large skillet.
4. Add the pancetta pieces and cook over moderate heat.
5. 4-5 minutes.
6. Add the bucatini to the skillet and toss over moderate heat to coat with the fat and pancetta.
7. Add 3/4 cup of the reserved cooking water, the 1 1/4 cups of pecorino cheese and pepper and season with salt.

bucatini pasta, extra virgin olive oil, pancetta, pecorino romano cheese, pepper, salt

Taken from www.food.com/recipe/bucatini-with-pancetta-pecorino-and-pepper-218103 (may not work)