Pasta alla Gricia

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Makes 2-3 servings

Ingredients
1/2 package of rigatoni pasta (reserve about 2 cups of pasta water)
3/4 cup Pecorino Romano cheese, shredded
1-2 tbs freshly cracked black pepper
3/4 cup pancetta, cubed

1. Cook the pasta according to the instructions on the package. Reserve about 2 cups of pasta water mid-way through cooking.

2. Combine the cheese and 1 tb of pepper into a bowl. Pour in about 2 tbs of pasta water, and mix until a paste forms.

3. In a medium-sized pan, sauté the pancetta on medium-high heat until cooked. Remove the pancetta onto a paper towel, to soak out the fat. Do not discard the fat from the pan. Toast 1 tb of pepper in the pan for about 30 seconds, and then add 1/2 cup of pasta water. Adjust the heat. When the pasta is al dente, add the pasta to the pan.

4. Add the cheese paste, and then add more pasta water. Adjust the heat to low. Mix for about 30 seconds. Turn off the heat, and continue to mix everything until a sauce forms, and the pasta is coated. Add the pancetta back and mix thoroughly. Enjoy!