Cook the pasta al dente in a large pot of boiling salted water.
Pass the ricotta through a sieve into a large bowl, add the salt, pepper. pecorino, parmesan and chopped thyme, combine well.
In a small pan add the olive oil and the pancetta, cook until golden. Remove the pancetta with a slotted spoon and place in the ricotta bowl.
In a large pan add the cooked pasta, ricotta mixture and 2-3 tablespoons of pasta water, toss to combine well, cook on high heat tossing continuously for 1-2 minutes. Serve immediately sprinkled with parmesan or pecorino cheese. Enjoy!
Notes
Pasta usually doubles in size when cooked, so for the recipe you will need approximately 2 - 2 1/2 cups of dried pasta to make 4 cups cooked. One cup of uncooked pasta is equal to approximately 70 grams (I measured with mezze rigatoni).If you prefer you can use all parmesan cheese and not include pecorino. Store this pancetta and ricotta pasta for up to 2 days in the refrigerator in an airtight container. I don’t recommend freezing leftovers as the texture will change when thawing. To reheat, add some reserved pasta water or a little milk to rehydrate the pasta noodles and reheat on the stove or in the microwave until warmed through.