Bucatini with Pancetta, Pecorino and Pepper

• Recipe by Shelley Lindgren

“I love knowing that I have leftovers in the refrigerator,” says Shelley Lindgren. She’ll often make pasta during the day—like this rich, pancetta-studded bucatini that’s tossed with plenty of freshly ground black pepper and Pecorino—and then reheat a big bowl of it when she comes home from work late at night.

Ingredients

1. 1 pound bucatini, perciatelli or thick spaghetti
2. 2 tablespoons extra-virgin olive oil
3. 5 ounces pancetta, sliced 1/2 inch thick and cut into 1-inch-long pieces (1 cup)
4. 1 1/4 cups freshly grated Pecorino Romano, plus more for serving
5. 1 teaspoon freshly ground pepper
6. Salt

Directions

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.