Bucatini with Pancetta, Pecorino and Pepper

• 1 pound bucatini, perciatelli or thick spaghetti
• 2 tablespoons extra-virgin olive oil
• 5 ounces pancetta, sliced 1/2 inch thick and cut into 1-inch-long pieces (1 cup)
• 1 1/4 cups freshly grated Pecorino Romano, plus more for serving
• 1 teaspoon freshly ground pepper
• Salt

1. In a large pot of boiling salted water, cook the pasta until al dente.
2. Drain, reserving 1 cup of the cooking water.
3. Meanwhile, heat the oil in a large, deep skillet.
4. Add the pancetta pieces and cook over moderately high heat, stirring, until the meat is lightly browned and most of the fat is rendered, 4 to 5 minutes.
5. Add the bucatini to the skillet and toss over moderate heat to coat with the fat and pancetta.
6. Add 3/4 cup of the reserved cooking water, the 1 1/4 cups of Pecorino cheese and the pepper and season with salt.
7. Toss the pasta until the sauce becomes very thick and creamy, 2 to 3 minutes; add more of the cooking water if necessary.
8. Serve immediately, passing additional cheese at the table.

bucatini, extravirgin olive oil, pancetta, freshly grated pecorino romano, freshly ground pepper, salt

Taken from www.foodandwine.com/recipes/bucatini-pancetta-pecorino-and-pepper (may not work)