Spring Pasta with Pancetta, Lemon, and Pecorino

Bring a pot of water to a boil. Once boiling, add the pasta and a heavy pinch of salt and cook al dente according to package instructions. Meanwhile, heat a large skillet over medium heat, add the pancetta and cook, tossing occasionally, until the fat begins to render and it becomes slightly crispy, about 4 minutes. Add the garlic, shallot, and red pepper flakes and cook, stirring, be careful not to burn, about 2 minutes. Add the heavy cream, lemon zest, and black pepper and stir to combine. When the pasta is done cooking, reserve about ½ cup pasta water. Drain the pasta and add to the skillet and toss in the sauce. Add the pecorino, lemon juice, and a pinch of kosher salt. Pour in about ¼ cup of the reserved pasta water and toss so that the pecorino melts and that the spaghetti is glossy and well coated in the sauce. If your sauce seems to thick and the pasta isn’t glossy, add the remaining ¼ cup of pasta water and continue to toss until well coated. Remove from the heat, taste and add more salt as needed. Serve with a sprinkle of pecorino and a pinch of crushed red pepper flakes, if desired.