Gricia Pasta

Ingredients

Pasta

400 grams (spaghetti or rigatoni recommended)

Guanciale (pork cheek)

150 grams, diced

Pecorino Romano cheese

100 grams, finely grated

Salt

to taste

Black pepper

freshly cracked, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the diced guanciale and cook until crispy and golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking.
3. Using a slotted spoon, remove the crispy guanciale from the skillet and set it aside, leaving the rendered fat in the skillet.
4. Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the pasta.
5. Add the drained pasta to the skillet with the guanciale fat. Toss to coat the pasta thoroughly in the fat.
6. Return the crispy guanciale to the skillet. Add the finely grated Pecorino Romano cheese and a generous amount of freshly cracked black pepper. Toss everything together, adding reserved pasta water a little at a time to create a creamy sauce that clings to the pasta.
7. Taste and adjust seasoning with additional salt and black pepper if needed.
8. Serve the pasta hot, topped with extra Pecorino Romano cheese and a sprinkle of black pepper for an added kick.