Pasta Gricia (Pecorino & Pancetta)

In a large pot, bring 4 quarts of water to a boil.

In a measuring cup, mix water and cornstarch until smooth

Meanwhile, in a large saucepan, over medium heat, cook 3 ounces finely chopped pancetta until crisp, about 5 minutes.

Using a slotted spoon, transfer the pancetta to a paper towel–lined plate; removing all but 2 tablespoons of the rendered fat.

Add the water/cornstarch mixture, and pecorino and stir until evenly moistened.

Set the pan over 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.

Stir the pasta and salt into the boiling water and cook until al dente.

Using the now empty measuring cup, reserve about 1 cup of the cooking water, then drain the pasta very well.

Return the pasta to the pot and let cool for about 1 minute.

Pour the pecorino mixture over the pasta and toss with tongs until combined, then toss in the pepper.

Let stand, tossing two or three times, until most of the liquid has been absorbed, about 3 minutes.

If needed, toss in reserved pasta water, 1 tablespoon at a time, to adjust the consistency.