Gricia with Figs and Roman Mint

Method

1. Bring a pot of water to a boil and salt it.
2. Cut the guanciale into strips and place it in a cold pan without oil. Cook over low heat until it renders its fat and becomes crispy.
3. Meanwhile, coarsely chop the fresh figs.
4. Prepare the Roman mint: cut the leaves into a fine julienne.
5. When the guanciale is cooked, turn off the heat and set it aside on paper towel (or keep in the pan).
6. Cook the pasta until al dente.
7. Drain the pasta, reserving some pasta cooking water.
8. Add the pasta to the pan with the guanciale (off heat). Add a little pasta water and the grated pecorino, tossing to create an emulsion.
9. Add the chopped figs and Roman mint, gently mix.
10. Plate: add extra grated pecorino, a grind of black pepper, and a sprig of Roman mint.
11. Serve immediately.