Pasta alla Gricia

Ingredients

• 1 lb rigatoni or spaghetti
• 8 oz guanciale, cut into small strips
• 1.5 cups finely grated Pecorino Romano
• 1.5 tsp freshly cracked black pepper
• Salt, for the pasta water

Before you cook

• Cut the guanciale into small strips.
• Finely grate the Pecorino Romano.

Steps

1. Bring a large pot of water to a boil and salt it lightly, since the pecorino is already salty.
2. Add the pasta to the boiling water and cook until al dente, following the package timing.
3. Place the guanciale strips in a large cold skillet and set it over medium heat.
4. Render the guanciale slowly, stirring occasionally, until the strips are crisp and golden and have released their fat, about 8 minutes.
5. Reserve 1.5 cups of the pasta cooking water before draining.
6. Drain the pasta and add it directly to the skillet with the guanciale and its fat.
7. Remove the skillet from the heat.
8. Add a splash of the reserved pasta water and toss vigorously to coat the pasta.
9. Sprinkle in the grated pecorino a little at a time, tossing constantly and adding more pasta water as needed until the sauce turns smooth and creamy.
10. Add the cracked black pepper and toss once more.
11. Divide the pasta among warm bowls and top with an extra crack of pepper and pecorino.