Pasta alla Gricia — Roman Pasta with Guanciale and Pecorino

Instructions

1. Bring a large pot of salted water to a rolling boil (for gricia, use slightly less salt than usual as pecorino is very salty).
2. Place the guanciale in a cold, wide frying pan. Set over medium heat and cook slowly for 8–10 minutes until the fat renders completely and the guanciale is golden and slightly crisp but still yielding at the centre. Do not rush this step on high heat.
3. Remove about half the rendered fat from the pan and reserve separately. Leave the guanciale in the pan.
4. Cook the pasta until 2 minutes before al dente. Reserve 200 ml pasta water before draining.
5. Transfer the pasta directly to the guanciale pan. Add 100 ml of the reserved pasta water and toss over medium heat for 2 minutes.
6. Remove from heat completely. Add the grated Pecorino Romano and cracked black pepper. Toss vigorously, adding more pasta water tablespoon by tablespoon until a creamy, glossy sauce coats every piece of pasta — the emulsification relies on the starchy water and rendered fat. If the sauce looks greasy, add water; if too dry, add reserved guanciale fat.
7. Plate immediately in warm bowls, finishing with extra pecorino and a generous crack of fresh black pepper.

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