| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dujour02 | 1 | servings | ||
INGREDIENTS
| 2 | tb | Extra Virgin Olive oil |
| 8 | oz | Pancetta or Guanciale cut into pieces |
| ; 1-inch long by 1/8-inch thick | ||
| 1 | tb | Kosher salt |
| 1 | lb | Perciatelli |
| 1/2 | c | Freshly grated Pecorino Romano |
| Peppermill with whole black peppercorns |
INSTRUCTIONS
Heat the olive oil in a large heavy-bottomed saucepan over medium flame. Add the pancetta and cook slowly, without browning, about 10 minutes. The pancetta should be cooked through and lightly crisped. Remove the pan from the heat and set aside. Bring 1 gallon of water to a boil and add the salt. Plunge the perciatelli into the boiling water and cook until al dente. Just before draining the pasta, ladle one cup of its cooking water into the pan with the pancetta, and place the pan over moderate heat. Drain the perciatelli and sprinkle 3/4 of the pecorino directly onto the steaming pasta. Add the perciatelli to the pan with the pancetta, sprinkle with at least 6 to 8 turns of the pepper mill and toss well. Transfer the pasta to heated bowls and top with the remaining Pecorino and freshly ground black pepper. Yield: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW#DJ9270 - MICHAEL ROMANO Converted by MM_Buster v2.0l.
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