Cacio e Pepe with Crispy Pancetta

• 4 tablespoons kosher salt
• 1 pound linguine
• 8 ounces pancetta, cut into 1/4-inch dice
• 1/2 cup cream
• 2 tablespoons unsalted butter
• 2 tablespoons fresh ground black pepper
• 1/4 cup grated Parmigiano Reggiano, plus more for garnish
• 1/4 cup grated Pecorino Romano, plus more for garnish
• 1/2 cup flat-leaf parsley leaves

1. Fill a large pasta pot with water and bring to a boil over medium-high heat.
2. Add the salt and the linguine and cook until al dente, 10 to 12 minutes.
3. While the water is coming to a boil, add the diced pancetta to a large, deep saute pan.
4. Cook until golden brown and crispy, 6 to 8 minutes.
5. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain.
6. To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper.
7. Bring to a simmer and cook until reduced by a third, about 5 minutes.
8. Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick.
9. Keep warm over low heat.
10. With tongs, remove the linguine from the pot and add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out.
11. Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley.
12. Taste and adjust the seasoning as needed.
13. Serve immediately.

kosher salt, linguine, pancetta, cream, unsalted butter, fresh ground black pepper, romano, flatleaf parsley

Taken from www.foodnetwork.com/recipes/guy-fieri/cacio-e-pepe-with-crispy-pancetta.html (may not work)