Gricia

Ingredients:

400g (14 oz) rigatoni or tonnarelli or paccheri or penne

150g (5 oz) guanciale, cut into small cubes

100g (3.5 oz) Pecorino Romano cheese, finely grated

Freshly ground black pepper

Salt (for the pasta water)

Instructions:

Cook the pasta: Bring a large pot of water to a boil and salt. Add the pasta and cook until al dente. Reserve 1 cup of pasta cooking water before draining.

Render the guanciale: In a large skillet, heat a small amount of olive oil over medium heat. Add the guanciale and cook until crispy and golden, about 5-6 minutes. Remove from the pan and set aside, leaving the rendered fat in the pan.

Combine pasta and guanciale: Add the cooked pasta directly to the skillet with the guanciale fat. Toss to coat the pasta in the flavorful fat.

Make the sauce: Add the grated Pecorino Romano to the pasta and toss quickly, adding a little reserved pasta water at a time to create a creamy sauce. The cheese should melt into the pasta, creating a smooth, velvety texture.

Finish the dish: Add freshly ground black pepper to taste, and toss again to combine.

Serve: Serve immediately with extra Pecorino Romano and black pepper on top.