Gricia

Method

1. Cut the guanciale by hand into pieces of desired size. Remove the rind if present.
2. Place the guanciale pieces in a cold pan. Turn on the heat and let them render slowly until the fat is melted and the pieces become crispy. Stir occasionally to ensure even cooking.
3. Meanwhile, grate the pecorino romano finely.
4. Take a bowl and add a few tablespoons of unsalted pasta water to the grated pecorino. Stir to form a creamy paste. Add freshly ground black pepper to taste.
5. When the guanciale is crispy, remove some pieces and set them aside for garnish. Leave the rendered fat in the pan.
6. Deglaze the pan with a little unsalted pasta water (do not use wine). Scrape the bottom to release any browned bits.
7. Cook the pasta in a large pot of salted boiling water until al dente.
8. Drain the pasta directly into the pan with the guanciale fat. Add the pecorino cream. Mix well, adding more pasta water if needed to reach a creamy consistency.
9. Add the reserved crispy guanciale pieces and toss to combine.
10. Serve immediately, topping with extra grated pecorino and a sprinkle of black pepper.