Spaghetti with pancetta and ricotta

Ingredients:

• 350 g spaghetti
• 2 tbsp. l. olive oil
• 110 g diced pancetta
• 1 tbsp. coarsely ground black pepper
• 0.5 cup whole milk ricotta
• 1/4 cup grated pecorino cheese

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Set aside 1 1/4 cups of water and discard the rest.
2. Meanwhile, combine the olive oil and pancetta in a large, wide saucepan over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3-5 minutes. Season with 1 teaspoon black pepper, then add 3/4 cup of the reserved pasta water and the spaghetti, tossing to coat.
3. Add the ricotta and 2 tablespoons of pecorino, stirring constantly to coat evenly. The ricotta will seem thick at first, but will gradually turn into a creamy sauce. Add more pasta water if the sauce is too thick or dry. Season with salt to taste.
4. Divide the spaghetti among plates. Sprinkle with the remaining 2 tablespoons pecorino and 2 teaspoons black pepper.