Cacio E Pepe With Crispy Pancetta
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
4 tbsps
Kosher Salt450 g
Linguine1 cup
Cream2 tbsps
Unsalted Butter2 tbsps
Ground Black Pepper (fresh)Directions:
1
Fill a large pasta pot with water and bring to a boil over medium-high heat
2
Add the salt and the linguine and cook until al dente, 10 to 12 minutes
3
While the water is coming to a boil, add the diced pancetta to a large, deep saute pan
4
Cook until golden brown and crispy, 6 to 8 minutes
5
Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain
6
To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper
7
Bring to a simmer and cook until reduced by a third, about 5 minutes
8
Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick
9
Keep warm over low heat
10
With tongs, remove the linguine from the pot and add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out
11
Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley
12
Taste and adjust the seasoning as needed
13
Serve immediately