Pasta alla Gricia

Step by step

1. 1

   Slice guanciale into thin strips.

2. 2

   Bring large pot of salted water to boil.

3. 3

   Cook pasta al dente, reserving several ladles of pasta water.

4. 4

   Render guanciale in a pan without oil over medium heat until crispy, releasing fat.

5. 5

   Add pepper generously to hot fat.

6. 6

   Drain pasta and immediately add to pan with guanciale.

7. 7

   Whisk pecorino in a bowl with some pasta water into a cream.

8. 8

   Take pan off heat, pour pecorino cream over pasta and toss well.

9. 9

   Add more pasta water as needed for silky sauce.

10. 10

    Serve immediately with more pecorino and pepper.