Cacio e Pepe with Crispy Pancetta & Black Pepper Cream

Ingredients

• 180 g Spaghetti
• 90 g Pancetta
• 70 g Pecorino Romano, finely grated
• 2 tsp Black pepper, freshly ground
• 15 g Unsalted butter(optional)
• 1 tbsp Olive oil(optional)
• 1 tsp Kosher salt(optional)
• 120 ml Water or pasta cooking water

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 10–12 minutes; reserve 120 ml pasta water, then drain.

2. 2

   While pasta cooks, cut pancetta into small strips. Heat olive oil in a skillet over medium heat (if using). Add pancetta and cook, stirring, until crisp and browned, 6–8 minutes. Transfer pancetta to a plate, leaving the rendered fat in the pan.

3. 3

   In the empty pot (off heat), combine grated pecorino and freshly ground black pepper. Add a small splash of reserved pasta water and stir to form a thick paste.

4. 4

   Add drained spaghetti to the skillet with pancetta fat over low heat. Toss for 30–60 seconds, then gradually add reserved pasta water while tossing vigorously to create a glossy emulsion. If using, add butter and toss until silky.

5. 5

   Fold in the crispy pancetta. Taste and adjust with more black pepper (and a pinch of salt only if needed). Serve immediately.