Recipe By: Gia Coppola
Filmmaker and photographer known for Palo Alto and The Last Showgirl, with a gift for entertaining BFFs through approachable, high-low recipes.

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.

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

1️⃣ Boil The Pasta
Cook the pasta in a large pot of generously salted boiling water until al dente. Before draining, reserve 1 cup of that starchy pasta water. It is basically sauce insurance.

2️⃣ Start The Pancetta
Heat the oil in a large, deep skillet. Add the pancetta pieces and cook over medium-high heat, stirring until the meat is lightly browned and most of the fat has rendered, about 4 to 5 minutes.

3️⃣ Bring In The Bucatini
Add the bucatini to the skillet and toss over moderate heat, letting every strand get coated in that pancetta-rich goodness.

4️⃣ Make It Creamy
Add ¾ cup of the reserved pasta water, 1¼ cups Pecorino, black pepper, and a little salt. Toss until the sauce turns thick, glossy, and creamy, about 2 to 3 minutes.

5️⃣ Adjust As Needed
If the pasta needs a little loosening up, add more reserved pasta water, a splash at a time. We want silky, not sticky.

6️⃣ Finish & Serve
Garnish with more Pecorino and serve immediately, preferably before anyone starts “just tasting” straight from the pan.

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