Cacio e Pepe (e Pancetta!)

Step 1

Grate the Parmesan cheese and set it aside. Slice the pancetta into thin strips or cubes. Pick and wash the fresh basil leaves, pat dry, and set aside.

Step 2

Fill a pot with water and bring it to a boil. Add salt to the boiling water and add noodles and cook to the time indicated on your package.

Step 3

While the noodles are cooking, heat a large skillet over medium heat. Add the pancetta and cook until crispy and golden brown, stirring occasionally. This should take about 5-7 minutes. Remove from the heat and set aside.

Step 4

In another saucepan add your noodles. Add enough boiling water to cover the noodles and begin stirring. While continuously stirring, add ladles full of boiling water over the pasta. The pasta will soften, but just be sure to to let it dry. This releases the natural starches in the noodles and creates a creamy base for the sauce. Turn heat to low just before the pasta reaches “al dente.”

Step 5

Add a generous amount of parmesan cheese and freshly ground black pepper to the noodles and stir. Gradually add a small amount of the reserved boiling water to the sauce pan and stir with a wooden spoon to create a creamy, emulsified sauce. Once the sauce has thickened slightly, turn off the heat.

Step 6

Plate the cacio e pepe with pancetta and garnish with fresh basil leaves. Finish by sprinkling extra grated Parmesan cheese and freshly ground black pepper over each serving.