Bucatini With Bacon and Pecorino Cheese
Source of Recipe
Detroit News
List of Ingredients
1 pound dried bucatini or thick spaghetti
1 tablespoon extra-virgin olive oil
6 ounces good-quality, thickly sliced bacon or pancetta, cut into matchstick pieces
3 tablespoons chopped fresh parsley
2 teaspoons finely grated lemon zest
1 cup freshly grated Pecorino Romano cheese (4 ounces)
Freshly ground black pepper Recipe
Bring 3 quarts lightly salted water to boil in large pot. Add bucatini and cook according to package directions until just tender but firm to the bite (al dente).
Meanwhile, add olive oil to saute pan large enough to hold pasta later on. Over moderately high heat, saute bacon until browned and nearly crisp. Drain off all but 2 tablespoons fat.
Quickly drain pasta, leaving few drops of water clinging to strands and add to saute pan. Using 2 forks, toss pasta with bacon. Add parsley, lemon zest and cheese and toss again. Cover and let rest 1 minute on very low heat to allow pasta to absorb flavors. Serve immediately in warm bowls with grindings of black pepper to taste. Makes 4 servings.
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