La Gricia

• Salt
• 3 ounces penne (or vermicelli)
• 1 tablespoon olive oil
• 3 ounces pancetta, cut into 1-inch cubes
• 1 tablespoon freshly grated pecorino cheese
• Freshly ground pepper to taste

1. Set a large pot (at least 4 quarts) of cold water to boil.
2. When the water reaches a boil, toss in a pinch of salt.
3. When the water returns to a rolling boil, add the penne; cook until al dente.
4. While the pasta is cooking, heat the oil in a pan and add the pancetta.
5. Saute until the pancetta is a dark pink (be sure it does not turn crisp and golden).
6. When the penne are cooked, drain them well (do not rinse) and transfer them to a warm bowl.
7. Add the pecorino and an abundant amount of fresh pepper.
8. Top with pancetta and oil, toss thoroughly and serve.

salt, penne, olive oil, pancetta, freshly grated pecorino cheese, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10516 (may not work)