Pasta Alla Gricia (Spaghetti With Guanciale And Pecorino)

1. 1

   Bring a pot of boiling, copiously salted water to boil.

2. 2

   Add guanciale to a cold pan with the oil and begin to render the fat from the pork over medium-low heat. Drop the pasta in the boiling water.

3. 3

   Do not let the guanciale turn brown. It should remain soft and translucent. Once it is at that point, add a splash of pasta water to the pan. Lower the heat and keep splashing the pan with water from the pasta pot to keep it from drying out and getting too tight.

4. 4

   Remove pasta 1 minute short of al dente and add it to the pan with the guanciale. Toss to coat for 1 minute, adding pasta water to get the right consistency. Remove pan from heat and add the cheese and toss again.

5. 5

   Transfer to a serving bowl and serve with black pepper, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.