READY IN: 40mins
INGREDIENTS 1lbspaghetti, cooked 2teaspoonsoil 1⁄2 lbbacon, cut into lardons 1⁄4 cupolive oil or 1/4cupvegetable oil 1⁄2 cuppecorino romano cheese 1cup pasta cooking water
DIRECTIONSCook the pasta per package instructions, make sure that the water is well seasoned (salt) before cooking the pasta. When finished keep 1 cup of the (starchy) cooking water.Cut the bacon into lardons.In a large skillet over Med-high heat add 2 teaspoons of oil and the cut bacon.Cook until the bacon is just crispy.Remove the bacon from the pan to cool and drain, remove the rendered bacon fat from the pan, leaving 2 tablespoons for cooking later.To the skillet add the 1/4 cup oil to the remaining rendered fat and turn down the heat to medium.Let the oils heat for 2 minutes over medium heat.Add the cooked drained pasta to the skillet with the oil.Continuously stir while adding the cooking water to the pasta2 oz at a time for 30-40 seconds before adding the next 2 oz.Check the pasta when you have added about 1/2 cup of cooking water.A stable sauce should be forming. Add more water if needed.Add the cheese and stir for another 30-40 seconds.Taste the pasta and add salt and pepper as needed.Either stir in the bacon, or use it as a topping for the pasta.Plate the dish and top with a little bit more pecorino romano cheese.
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