Pasta alla Gricia

• Salt and black pepper to taste
• 2 tablespoons extra virgin olive oil
• 1/2 cup (about 1/4 pound) minced pancetta, guanciale, or bacon
• 1 pound linguine or other long pasta
• 1/2 cup grated pecorino Romano cheese, or more to taste

1. Bring a large pot of water to a boil and add salt.
2. In a small saucepan, combine the olive oil and meat and turn the heat to medium.
3. Cook, stirring occasionally, until the meat is nicely browned, about 10 minutes.
4. Turn off the heat.
5. Cook the pasta in the boiling water until it is tender but not mushy.
6. Before draining the pasta, remove about a cup of the cooking water and reserve it.
7. Toss the drained pasta with the meat and its juices; stir in the cheese.
8. If the mixture is dry, add a little of the pasta-cooking water (or a little olive oil).
9. Toss in lots of black pepper and serve.
10. You might call this pasta with bacon and eggs: While the pasta is cooking, warm a large bowl and beat 3 eggs in it.
11. Stir in about 1/2 cup freshly grated Parmesan and the pancetta and its juices.
12. When the pasta is done, drain it and toss with the egg mixture.
13. If the mixture is dry (unlikely), add a little reserved cooking water.
14. Add plenty of black pepper and some more Parmesan to taste and serve.
15. Step 1 is the same.
16. Remove the pancetta with a slotted spoon and, in the juices left behind, saute a medium onion, sliced, over medium heat, stirring occasionally, until well softened, about 10 minutes.
17. Turn off the heat and let the mixture cool a bit.
18. Stir in 2 cups chopped tomato (canned is fine; drain it first) and turn the heat back to medium.
19. Cook the sauce, stirring occasionally, while you cook the pasta.
20. When the pasta is done, drain it and toss it with the tomato sauce, the reserved pancetta, and at least 1/2 cup freshly grated pecorino Romano or Parmesan cheese.
21. The meatless version: toss cooked pasta with the oil, cheese, a lot of cracked black pepper, and enough of the reserved cooking water to thin the sauce slightly (it should be moist, not soupy).

salt, extra virgin olive oil, pancetta, linguine, romano cheese

Taken from www.epicurious.com/recipes/food/views/pasta-alla-gricia-385911 (may not work)