Ingredients

2 tablespoons extra virgin olive oil

1/2 cup minced guanciale, pancetta or bacon (about 1/4 pound)

Salt and freshly ground black pepper

1 pound linguine or other long, thin pasta

1/2 cup grated pecorino Romano, or more to taste.

Preparation

  1. Bring a large pot of water to a rolling boil. In a small saucepan, combine olive oil and meat, and turn heat to medium. Cook, stirring occasionally, until nicely browned, about 10 minutes. Turn off heat.

  2. Salt water, and cook pasta until tender but not mushy. Reserve about a cup of water before draining pasta.

  3. Toss drained pasta with meat and its juices; stir in cheese. If mixture is dry, add a little of the pasta cooking water (or a little olive oil). Season with plenty of black pepper, and serve.