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