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Fill a large pot with water, cover, and bring to a boil.
Meanwhile, in a large, heavy saucepan, heat the olive oil over moderate heat.
Add the pancetta and cook, stirring occasionally, until crisp, about 10 minutes. Remove from the heat.
Add salt and the perciatelli to the boiling water. Cover partially until the water just returns to a boil, then uncover.
Stir the pasta, and cook until al dente.
Drain the pasta, reserving 1 cup of the cooking water.
Add the pasta, pasta water, and ½ cup of Pecorino cheese to the pan and set over moderate heat.
Season with 6 to 8 turns of a black pepper mill and toss well.
Serve the pasta in warmed bowls. Pass additional Pecorino and black pepper separately.