Ingredients
- 3/4 pound dry rigatoni pasta
- 1 package (4 ounce) pancetta ham (or guanciale, cubed)
- 1 tablespoon olive oil (if necessary)
- 1/2 teaspoon freshly cracked pepper, plus more for serving
- 1/2 cup Pecorino Romano cheese (grated, plus more for serving)
- Kosher salt
How to Make
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Step 1: In a large skillet over medium low heat, cook the pork (and olive oil if using), stirring occasionally, until the fat has rendered and the pork is crispy but still tender; about 15 minutes.
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Step 2: With a slotted spoon, remove the pork to a bowl and set aside. Add the pepper to the pan and stir.
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Step 3: Meanwhile, bring a large pot of lightly salted water to a boil. .
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Step 4: With a spider or slotted spoon, transfer the pasta to the skillet along with 1 cup of the pasta cooking water. Stir until the pork fat and starchy pasta water emulsify into a glossy sauce and the pasta has finished cooking; about 2 minutes. Add the cheese and stir until melted through. Add the pork back to the pan and give it a final stir.
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Step 5: Serve right away with more pepper and pecorino.
We hope you enjoy this recipe!
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