Bucatini With Bacon and Pecorino Cheese

• 1 lb dried bucatini pasta or 1 lb thick spaghetti
• 1 tablespoon extra virgin olive oil
• 6 ounces good-quality thickly sliced bacon or 6 ounces pancetta, cut into matchstick pieces
• 3 tablespoons chopped fresh parsley
• 2 teaspoons finely grated lemons, zest of
• 4 ounces freshly grated pecorino romano cheese
• fresh ground black pepper

1. Bring 3 quarts lightly salted water to boil in large pot.
2. Add bucatini and cook according to package directions until just tender but firm to the bite (al dente).
3. Meanwhile, add olive oil to saute pan large enough to hold pasta later on.
4. Over moderately high heat, saute bacon until browned and nearly crisp.
5. Drain off all but 2 tablespoons fat.
6. Quickly drain pasta, leaving few drops of water clinging to strands and add to saute pan.
7. Using 2 forks, toss pasta with bacon.
8. Add parsley, lemon zest and cheese and toss again.
9. Cover and let rest 1 minute on very low heat to allow pasta to absorb flavors.
10. Serve immediately in warm bowls with grindings of black pepper to taste.

bucatini pasta, extra virgin olive oil, bacon, parsley, lemons, romano cheese, fresh ground black pepper

Taken from www.food.com/recipe/bucatini-with-bacon-and-pecorino-cheese-101121 (may not work)