Rigatoni alla Gricia

Directions

1. Bring a large pot of salted water to boil and cook the pasta according to packaging instructions.

2. In a separate frying pan, heat the olive oil on medium and sauté the pancetta until crisp and golden brown, approx. 7 minutes. Turn off the heat and set it aside. The residual heat will keep cooking the pancetta, take care it does not burn.

3. When the pasta is 1 minute from al dente, reserve 1/2 cup of the cooking liquid, drain and toss into the frying pan with the pancetta. Turn the heat back to medium.

4. When the contents of the pan begin to sizzle, stir in a dash of pasta water and then add ¾ cup of grated cheese. Stir vigorously until melted, and the pasta water is absorbed. Add a few turns of black pepper.

5. Serve with the remaining cheese and more black pepper. Eat immediately.

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