Serves: 4
Total Calories: 584
1 In a skillet large enough to hold all of the cooked pasta, heat the lard or olive oil over medium heat. Add the guanciale or pancetta, and cook, stirring frequently, 10 minutes or until crisp and golden brown.
2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.
3 Pour the pasta into the skillet and toss it with the cheese, pepper, and a couple of tablespoons of the water until the pasta is well coated. Serve immediately with more pepper, if desired.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Penne with Pancetta, Pecorino, and Black Pepper recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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