Guy Fieri's Cacio e Pepe with Crispy Pancetta | Guy's Big Bite

Guy takes Cacio e Pepe to the next level by making it extra creamy and tossed with crispy pancetta! Subscribe to #discoveryplus​ to stream more of #GuysBigBite​: http://discoverypl.us/2NeKVgd​ Get the recipe ▶ https://foodtv.com/39q5gef Subscribe to Food Network ▶ http://foodtv.com/YouTube We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cacio e Pepe with Crispy Pancetta RECIPE COURTESY OF GUY FIERI Level: Easy Total: 45 min Active: 45 min Yield: 4 to 6 servings Ingredients 4 tablespoons kosher salt 1 pound linguine 8 ounces pancetta, cut into 1/4-inch dice 1/2 cup cream 2 tablespoons unsalted 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 Directions Fill a large pasta pot with water and bring to a boil over medium-high heat. Add the salt and the linguine and cook until al dente, 10 to 12 minutes. While the water is coming to a boil, add the diced pancetta to a large, deep saute pan. Cook until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain. To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper. Bring to a simmer and cook until reduced by a third, 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 add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out. Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley. Taste and adjust the seasoning as needed. Serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #GuysBigBite #FoodNetwork #CacioEPepe #CrispyPancetta Guy Fieri's Cacio e Pepe with Crispy Pancetta | Guy's Big Bite | Food Network https://www.youtube.com/watch?v=J2b5mCeKyNI