Wednesday, May 29, 2013

Bucatini With Pancetta, Pecorino And Pepper

At first, I was thinking this was a bit plain because of its simplicity, but the boys loved it!  I had gone light on the pepper since the three year old can be picky.  Once I added a few grinds of pepper, it really began to grow on me. I started it out as a 3 but we ended up at a 4. It doesn't reheat too well and it's pretty rich, so I would say this makes 6 servings with a salad.  I think I still think of it as a 3.75 but considering how much the boys enjoyed it, I rounded it up to a 4.

Bucatini With Pancetta, Pecorino And Pepper

1 Lb bucatini perciatelli or thick spaghetti
2 Tbl extra-virgin olive oil
5 ounces pancetta sliced 1/2 inch thick and cut into 1-inc
1 1/4 Cup freshly grated Pecorino Romano plus more for serving
1 Tsp freshly ground pepper

1. In a large pot of boiling salted water, cook the pasta until al dente.
Drain, reserving 1 cup of the cooking water.
2. Meanwhile, heat the oil in a large, deep skillet. 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.
3. Add the bucatini to the skillet and toss over moderate heat to coat
with the fat and pancetta. Add 3/4 cup of the reserved cooking water,
the 1 1/4 cups of Pecorino cheese and 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. Serve immediately,
passing additional cheese at the table.

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