Bucatini With Pancetta, Pecorino And Pepper

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1 pound bucatini, perciatelli or thick spaghetti

2 tablespoons extra-virgin olive oil

5 ounces pancetta, sliced 1/2 inch thick and cut into 1-inch-long pieces (1 cup)

1 1/4 cups freshly grated Pecorino Romano, plus more for serving

1 teaspoon freshly ground pepper


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