Serves 4 – 6 people
Ingredients
- 1 pound dry Bucatini
- 1 tablespoon olive oil
- 8 ounces Fratelli Beretta Pancetta, diced into 1/4-inch cubes
- 1 cup freshly grated Pecorino Romano cheese
- 2 tablespoons freshly chopped Parsley
- Freshly ground black pepper
Instructions
- In a large pot of salted boiling water, add the Bucatini, occasionally stir until al dente for about 10 minutes. Before you drain the cooked pasta, reserve 1 cup of the water and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the Pancetta and sauté until crispy, and the fat has rendered about 7 minutes.
- Carefully pour the reserved pasta water to the skillet and bring to a simmer. Add the hot pasta and grated cheese, stir continuously until the sauce is thick and creamy, about 2 to 3 minutes.
- Season liberally with black pepper and parsley.
- Serve immediately, with remaining grated cheese.
Recipe Notes:
- This dish is from the Eternal City of Rome.
- Parmesan cheese is a No No!!! Always Pecorino Romano cheese in classic Roman pasta dishes.
- Traditionally made with Guanciale (pork cheeks) which tends to be on the salty side. Fratelli Beretta Pancetta is the perfect substitute.
