Gricia

Method

1. Bring a large pot of water to a boil and add the spaghetti. Cook for 4 minutes at a rolling boil, then cover the pot and remove from the heat. Let the pasta finish cooking in the residual heat for the remaining time (total cooking time 17 minutes). Do not add salt to the water because the guanciale and pecorino are already salty.
2. While the pasta cooks, prepare the guanciale: trim off any hard or rancid parts, then cut into thick strips (bello cicciotto). Place the guanciale in a cold pan without any added fat. Cook over low heat, rendering the fat, until the guanciale is golden and crispy (about 2 minutes).
3. Off the heat, deglaze the pan with a splash of white wine vinegar. Let the acidity evaporate, then turn the heat back on briefly to drive off the liquid.
4. When the pasta is ready (after the resting time), transfer it directly into the pan with the guanciale. Add a ladle of pasta water and toss over high heat to combine.
5. Remove the pan from the heat and gradually add the grated Pecorino Romano, tossing constantly. Add more pasta water as needed to achieve a creamy, emulsified sauce that coats the pasta. The cheese should be added off the heat to prevent it from clumping.
6. Plate the gricia and finish with a generous grating of Pecorino Romano and a sprinkle of freshly cracked black pepper.