Categories: Pasta

Ingredients

• Kosher salt
• 12 oz. spaghetti
• 2 tbsp olive oil
• 4 oz. diced pancetta
• 1 tbsp black pepper
• 1/2 cup ricotta
• 1/4 cup grated pecorino

Directions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as directed for al dente. Reserve 1 1/4 cups cooking water and then drain.

2. Meanwhile, combine the olive oil and pancetta in a large wide pot over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3 to 5 minutes. Stir in 1 tsp pepper, then add 3/4 cup of the reserved cooking water and the spaghetti, tossing until combined. Stir in the ricotta and 2 tbsp pecorino, tossing constantly to evenly coat. Add more cooking water a few tbsp at a time if the sauce is too thick or dry. Season with salt.

3. Divide the spaghetti among bowls. Sprinkle with the remaining 2 tbsp pecorino and 2 tsp pepper.

Email to a friend | Print this recipe | Back