Pasta alla Gricia

Ingredients

• •350 g spaghetti
• •150 g guanciale, diced
• •100 g pecorino romano, finely grated
• •1 tsp black pepper

Directions

1. 1Put the guanciale into a cold pan and render it slowly over low heat for ten minutes until crisp.
2. 2Lift out the guanciale and leave the fat in the pan. Toast the black pepper in it briefly.
3. 3Cook the spaghetti in well-salted water until one minute short of done.
4. 4Transfer the pasta to the pan with a ladle of its cooking water and toss hard over low heat.
5. 5Take the pan off the heat, wait thirty seconds, then add the pecorino and toss until glossy.
6. 6Return the guanciale, loosen with more pasta water if needed, and serve at once.

💡 Off the heat before the cheese. Pecorino added to a hot pan seizes into strings instead of melting into sauce.

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