Pasta alla Gricia

25 min italian serves 4

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Ingredients

350 g rigatoni or mezze maniche (12 oz; ridged short pasta holds the sauce; spaghetti also works)
200 g guanciale (7 oz)
110 g Pecorino Romano DOP (about 1 cup), finely grated from the block
Freshly ground black pepper, to taste

Bring a large pot of water to a boil and salt it lightly — Pecorino and guanciale are both salty.
Finely grate the Pecorino Romano and set aside.
Cut the guanciale into thick strips or small chunks. Place in a cold skillet and turn heat to medium so the fat renders gradually. When the fat is translucent and the meat lightly golden, let it crisp 2–3 minutes.
Remove the guanciale with a slotted spoon, leaving the rendered fat in the pan.
Cook the pasta until al dente, draining about 2 minutes early. Before draining, add a ladle of starchy pasta water to the pan with the fat and stir.
Transfer the pasta to the pan and toss over low heat to coat in the fat.
Turn off the heat completely, then add the grated Pecorino and a small ladle of pasta water. Stir vigorously — the starch binds the cheese into a smooth, lump-free emulsion.
When the sauce is velvety and coating the pasta, return the crispy guanciale and toss briefly.
Finish with black pepper and serve immediately with extra Pecorino.