Pasta alla gricia
- 2 tablespoons olive oil
- 1/2 cup minced bacon
- Salt and freshly ground black pepper
- 1 pound linguine
- 1/2 cup grated pecorino Romano, or more to taste
2. Salt the water and cook the pasta until tender. Reserve about 1 cup of water before draining the pasta.
3. Toss the drained pasta with the bacon and its rendered fat; stir in the cheese. If the mixture is dry, add a little of the pasta cooking water or olive oil. Season with lots of freshly ground black pepper and serve.