Pasta with Pancetta, Ricotta and Pecorino

How to prepare pasta with pancetta, ricotta and pecorino

1. Cook the pasta in salted water according to package instructions.
   
2. Blend the ricotta in a blender/food processor together with the pecorino and 6 tablespoons of water. You will get a sauce that flows quite easily.
3. Cut the pancetta into small cubes and put in a large pan (about 26cm) over low heat. If after 1-2 minutes it does not release fat, drizzle just a little olive oil to help it along. Fry the pancetta over low heat until nicely browned, but do not make it crispy.
4. Remove the pan from heat and add the chili. Stir until mixed into the fat. Add the butter cubes and stir until completely melted. If the pancetta was not pepper-crusted, grind black pepper as well.
5. When the pasta is cooked, drain it and reserve 100ml of water.
7. Put the pan with pancetta back on the heat and when it warms up, add the pasta. Mix well with the sauce in the pan and let them cook together, stirring often, for about 3 minutes.
8. Remove the pan from heat and add the ricotta sauce. Mix well until the pasta is coated with sauce. If the sauce seems too sticky, put the pan back on the heat and drizzle in some of the reserved pasta water until the sauce becomes more fluid. Adjust salt to taste.
9. Serve immediately, sprinkled with extra pecorino. Can be reheated, but you will need to add a little water, this way the sauce will become fluid again.
   

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