Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano)
Ingredients 8 ounces pancetta, sliced ¼ inch thick 1 tablespoon extra-virgin olive oil 1 pound rigatoni 1 teaspoon coarsely ground pepper, plus extra for servin
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Ingredients
- 8 ounces pancetta, sliced ¼ inch thick
- 1 tablespoon extra-virgin olive oil
- 1 pound rigatoni
- 1 teaspoon coarsely ground pepper, plus extra for serving
- 2 ounces Pecorino Romano cheese, grated fine (1 cup), plus extra for serving
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