This is one of my go-to weeknight recipes — the kind of dish I can pull together even after a long day in the cellar, because the ingredients are almost always already on hand. I always use Carlton Farms thick-cut pepper bacon and good Pecorino from Gaston Market, right down the road — their meat and cheese case is genuinely one of the best-kept secrets in Yamhill County. Add freshly cracked pepper, and this comes together in about 30 minutes with minimal cleanup. Simple, satisfying, and exactly what I want after a full day at the vineyard.
Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
1lbbucatini or thick spaghetti
2tbspextra virgin olive oil
5ozpancetta or very good thick bacon, sliced ½ inch thick and cut into 1-inch long pieces
1.25cupscups freshly grated Pecorino Romano, plus more for serving
1tspFreshly ground pepper
1pinchSalt to taste
1
In a large pot of boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
2
While the pasta is cooking, heat the oil in a large, deep skillet over medium-high. Add the pancetta and stir, until the meat is lightly browned and most of the fat is rendered, 4 to 5 minutes.
3
Reduce the heat to low; add the pasta to the skillet and toss to coat with the fat and pancetta. Add ¾ cups of the reserved pasta water, cheese, and pepper.
4
Toss the pasta until the sauce becomes very thick and creamy, 2-3 minutes, adding more water if needed. Taste for seasonings and serve.
Notes
Suggested wines: This dish's richness and black pepper heat call for a wine that can cut through the fat while standing up to the spice. Our Brut Rosé is a natural match — the bubbles and acidity work through rendered pancetta the way they do with any salty, fatty food. Our Pinot Noir Blanc, with a touch of residual sweetness from ten months in neutral French oak, softens the pepper's heat while its structure holds up to the dish's richness. The Stainless Chardonnay's bright, unoaked acidity is a reliable third option if you're after something crisp and simple.
Ingredients
1lbbucatini or thick spaghetti
2tbspextra virgin olive oil
5ozpancetta or very good thick bacon, sliced ½ inch thick and cut into 1-inch long pieces
1.25cupscups freshly grated Pecorino Romano, plus more for serving
1tspFreshly ground pepper
1pinchSalt to taste
Directions
1
In a large pot of boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
2
While the pasta is cooking, heat the oil in a large, deep skillet over medium-high. Add the pancetta and stir, until the meat is lightly browned and most of the fat is rendered, 4 to 5 minutes.
3
Reduce the heat to low; add the pasta to the skillet and toss to coat with the fat and pancetta. Add ¾ cups of the reserved pasta water, cheese, and pepper.
4
Toss the pasta until the sauce becomes very thick and creamy, 2-3 minutes, adding more water if needed. Taste for seasonings and serve.
Notes
Suggested wines: This dish's richness and black pepper heat call for a wine that can cut through the fat while standing up to the spice. Our Brut Rosé is a natural match — the bubbles and acidity work through rendered pancetta the way they do with any salty, fatty food. Our Pinot Noir Blanc, with a touch of residual sweetness from ten months in neutral French oak, softens the pepper's heat while its structure holds up to the dish's richness. The Stainless Chardonnay's bright, unoaked acidity is a reliable third option if you're after something crisp and simple.
