Guy takes Cacio e Pepe to the next level by making it extra velvety and tossed with crispy pancetta!
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4 tablespoons kosher salt.
1 pound linguine.
8 ounces pancetta, cut into 1/4-inch dice.
1/2 cup cream.
2 tablespoons saltless butter.
2 tablespoons fresh ground black pepper.
1/4 cup grated Parmigiano Reggiano, plus more for garnish.
1/4 cup grated Pecorino Romano, plus more for garnish.
1/2 cup flat-leaf parsley leaves.
Fill a large pasta pot with water and give a boil over medium-high heat. Include the salt and the linguine and cook up until al dente, 10 to 12 minutes.
While the water is pertaining to a boil, add the diced pancetta to a big, deep saute pan. Prepare up until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, eliminate the pancetta to a paper-towel-lined plate to drain pipes. To the same saute pan, include the cream, butter and 1 tablespoon of the black pepper. Give a simmer and cook until lowered by a 3rd, about 5 minutes. Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick. Keep warm over low heat.
With tongs, remove the linguine from the pot and include it straight to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out. Transfer to a big serving platter and garnish with more Parmigiano and Pecorino, the staying 1 tablespoon pepper, and the parsley. Taste and adjust the seasoning as needed. Serve right away.
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Person Fieri's Cacio e Pepe with Crispy Pancetta|Guy's Big Bite|Food Network.