Cold Gricia

Method

1. Clean the guanciale and cut it into thin strips.
2. Place the guanciale in a cold pan and turn on the heat, let it render slowly until crispy.
3. While the guanciale cooks, chop the arugula.
4. When the guanciale is ready, remove it from the pan and let the fat cool.
5. Cook the pasta (candolì) al dente and drain.
6. Cool the pasta in ice water to stop cooking, then drain.
7. Add the guanciale fat to the pasta.
8. Add grated pecorino romano and mix well.
9. Add freshly ground black pepper.
10. Add the chopped arugula and a drizzle of extra virgin olive oil.
11. Add the crispy guanciale and mix.
12. Serve with extra pepper and arugula leaves for garnish.