Pancetta Cacio E Pepe

A twist on a classic! The traditional “cheese and pepper” pasta but given a meaty update with the addition of cubed pancetta and complimented with a warm hint of nutmeg for some indulgent, cold season comfort.

Serves 2 (easily scaled)


INGREDIENTS

200g Bucatini Pasta
65g Unsmoked Cooking Pancetta
40g Parmesan – grated - plus extra for sprinkling on each plate at the end
2x tsp Black Peppercorns – freshly ground in a pestle and mortar
Pinch of Nutmeg – to taste
40g Butter
Salt – for the pasta water

METHOD

1. Put a large pan of water on the hob to boil. As soon as it boils, add salt and the bucatini. Stir regularly and cook until almost ready – it will be finished in the heat of the pan.

2. In a large frying pan, add the pancetta cubes and place on a high heat, stirring occasionally until golden. Remove onto a plate with some kitchen towel to drain.

3. Reduce to a low heat and using the same pan add 30g of the butter (the remaining will finish the dish) to melt and then add the ground black pepper and the nutmeg. Give everything a gentle stir.

4. Reserve 200ml of the pasta water before draining the bucatini.

5. Add the bucatini to the pan with half the pasta water and mix well to coat in the peppery butter.

6. Add the grated parmesan and the pancetta cubes. Leave for a few seconds to let the cheese start to melt (stirring straight away can cause it to clump).

7. Mix everything well, and add the remaining 10g of butter, and a little more pasta water as needed, to create a rich and glossy sauce coating all the pasta.

8. Divide between two warmed plates and serve immediately with some extra pepper and parmesan.

Recipe originally developed for Fratelli Beretta