Gricia

Method

1. Cut the guanciale: remove the rind, then slice from the long side into strips about 1-1.5 cm wide, then crosswise into small pieces.
2. Place the guanciale pieces in a cold pan and cook over medium heat until lightly browned and rendered, but not crispy.
3. Add a splash of water to stop the cooking and set the pan aside off the heat.
4. Bring a large pot of salted water to a boil. Add the spaghetti and boil for 4 minutes.
5. After 4 minutes, turn off the heat and let the pasta continue to cook in the hot water for the remaining time (until al dente, about 12-13 minutes longer).
6. In the last two minutes of cooking, transfer the spaghetti (drained) to the pan with the guanciale. Toss over low heat.
7. Turn off the heat. Add grated pecorino cheese and toss vigorously, adding a little pasta water if necessary to create a creamy emulsion.
8. Plate the pasta and finish with an extra grating of pecorino.