Gricia

Method

1. Choose rigatoni pasta with a whitish color and floury appearance.
2. Remove any bad parts, mold, or rancid spots from the guanciale.
3. Slice the guanciale lengthwise into strips about 1 cm thick.
4. Cook the guanciale in an iron skillet over medium heat to render the fat without burning.
5. Once the guanciale is cooked, deglaze the pan with a generous tablespoon of white wine vinegar.
6. Cook the rigatoni in salted boiling water until al dente.
7. Drain the pasta and add it to the pan with the guanciale. Remove from heat.
8. Add freshly cracked black pepper and a generous amount of freshly grated Pecorino Romano. Mix well.
9. Serve with an extra grating of Pecorino Romano and a final sprinkle of black pepper.