ROMAN CACIO e PEPE WITH PANCETTA & LEMON

Cacio e Pepe is a pasta dish from Rome. It translates to "cheese and pepper". I added pancetta for extra crunch and flavor. I also added lemon zest and juice to brighten up the dish. This is a simple dish but you must add pancetta and Pecorino Romano cheese to make this authentic. I also added Parmigiano cheese because I like the combination of the two kinds of cheese. This could become your favorite quick pasta dish.

Lee's Kitchen Tips:

You can make a pizza with the same ingredients, but omit the lemon juice, lemon zest, and Italian parsley.

½ cup grated Parmigiano-Reggiano cheese

½ cup grated Pecorino Romano cheese

1 T freshly grated black pepper

1 T sea salt (for the pasta water)

1 lb spaghetti or bucatini

4 oz pancetta, diced

2 cloves garlic, pressed or minced

6 T unsalted butter

Zest and juice of 1 lemon

2 T extra-virgin olive oil

2 T minced Italian parsley

In a bowl mix together the grated cheeses with the black pepper and set aside.

Fill a large pot with water and bring to a boil.

Add the salt and the spaghetti or bucatini and cook until al dente, about 7 to 8 minutes.

Meanwhile, cook the pancetta in a large saucepan or skillet over medium heat until crisp.

Remove with a slotted spoon to a towel-lined plate and set aside.

Drain off most of the fat but leave the brown bits in the pan.

Lower heat and add the butter and garlic and sauté for 1 minute.

Add the cheese mixture and cook until cheeses are melted and smooth.

Drain the pasta but save 1 cup of the pasta water.

Add the drained pasta to the pan along with some of the pasta water.

Heat through then add half of the pancetta, lemon zest, and juice.

Transfer to 4 warm pasta bowls, sprinkle on the rest of the pancetta, drizzle with a little extra-virgin olive oil, and garnish with parsley.

Serves 4