Orecchetti Pepe e Cacio e Pancetta
Adapted from a la di stasio
Prep time: 5 minutes
Cooking time:10 minutes (plus time to boil pasta)
1 lb/500g orecchetti(or your favorite pasta)
2-4 tbsp olive oil
2 thick or 4 thin slices of pancetta (about 1/2 cup), chopped
1 cup cremini mushrooms, halved & thinly sliced
2 tsp coarsely ground black pepper
1 cup or so FRESHLY grated Romano or Parmesan or combo (I used Asiago and it was quite clumpy, although delicious, Freshly grated cheese will be creamier than the coarsely grated you'd buy)
Grated lemon zest & juice of 1 lemon
1. Boil pasta as per directions in salted water (cooking time anywhere from 5-10 minutes, depending on the type of pasta used).
2. In the meantime, in a medium skillet, over medium high heat, using a little olive oil, fry the pancetta until almost golden. Add the mushrooms and stir frequently until quite golden as well. (about 5 minutes).
3. Place the pancetta mushroom mixture in a large serving platter/bowl. Put
3. Use tongs to take pasta out of cooking water along with any water that clings to the pasta and add to the pasta bowl. Toss to coat with the pancetta mushroom sauce, add pepper and most of the cheese a little at a time, tossing and adding a little cooking water if needed. (My cheese clumped, probably because I used Asiago instead of Romano or Parmesan, but it tasted awesome anyway.)
Add the lemon zest and juice, and the last of the cheese. Toss and serve. Best with a simple salad for a very tasty meal.