Bucatini with Pancetta, Pecorino, and Pepper is a delicious and simple Italian pasta dish that combines the richness of pancetta with the sharpness of Pecorino Romano cheese and the warmth of freshly ground pepper. Perfect for a quick and satisfying meal.

INGREDIENTS
1 Pound Bucatini or Thick Spaghetti
2 Tablespoons Extra Virgin Olive Oil
1 Cups Pancetta, sliced ½ inch thick and cut into 1-inch-long pieces
1 1/4 Cups Fresh Grated Pecorino Romano, plus more for garnish
1 Teaspoon Fresh Ground Pepper

INSTRUCTIONS
Cook pasta until al dente in a large pot of boiling water with salt. Drain, reserving one cup of the pasta water.

Heat the oil in a large, deep skillet.

Add the pancetta pieces and cook over medium-high heat, stirring until themeat is lightly browned and most of the fat is rendered, 4 to 5 minutes.

Add the bucatini to the skillet and toss over moderate heat to coat with the fat and pancetta. Add ¾ cup of the reserved cooking water, the 1¼ cup of Pecorino, the pepper, and season with salt.

Toss the pasta until the sauce becomes very thick and creamy, 2 to 3 minutes; add more of the cooking water if necessary.

Garnish with more Pecorino and serve immediately.

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