Pasta Gricia (Pecorino & Pancetta)

Adapted from Milk Street

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–UNTESTED RECIPE–

• 1 1/2 CUPS WATER
• 3 OUNCES PANCETTA, FINELY CHOPPED
• 2 TEASPOONS CORNSTARCH
• 6 OUNCES PECORINO ROMANO CHEESE, FINELY GRATED (3 CUPS), PLUS EXTRA TO SERVE
• 12 OUNCES LINGUINI OR SPAGHETTI
• 2 TABLESPOONS KOSHER SALT
• 2 TEASPOONS FRESHLY CRACKED BLACK PEPPER

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1. Boil pasta in 4 quarts salted, boiling water. Cook until al dente. Reserve about 1 cup of the pasta water and then drain pasta.
2. Return the pasta to the pot and let cool for about 1 minute.
3. In a small bowl, mix water and cornstarch until smooth. Set aside.
4. Heat a large saucepan over medium-high heat. Add pancetta and cook until crisp, about 5 minutes.
5. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate; removing all but 2 tablespoons of the fat.
6. Add the water/cornstarch mixture and pecorino to the pan; mix well.
7. Reduce heat to medium-low and cook, whisking constantly, until the cheese melts and the mixture comes to a gentle simmer and thickens slightly, about 5 minutes. Remove from the heat and set aside.
8. Pour the pecorino mixture over the pasta and toss with tongs until combined, then add the pepper.
9. Allow to stand, tossing two or three times, until most of the liquid has been absorbed, about 3 minutes.
10. If too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency.