Pasta alla Gricia

Method

1. Remove the outer skin and any impurities from the guanciale.
2. Slice the guanciale into strips of even thickness, not too thin.
3. Place the guanciale in a cold pan with no added oil or fat.
4. Cook the guanciale over low heat, slowly rendering the fat until the meat is crispy and golden.
5. While the guanciale cooks, bring a pot of salted water to a boil and cook the tonnarelli (or other pasta) until al dente.
6. Once the guanciale is crispy, deglaze the pan with a splash of white wine and let the alcohol evaporate.
7. Remove some of the rendered fat from the pan, leaving just enough to coat the pasta.
8. Transfer the slightly undercooked pasta directly into the pan with the guanciale fat.
9. Add a ladle of pasta cooking water and toss the pasta over medium heat to absorb the flavors.
10. Grate fresh pecorino cheese into a fine, snow-like consistency.
11. Remove the pan from the heat and gradually add the grated pecorino, tossing vigorously to create a creamy emulsion.
12. Add the crispy guanciale back to the pan and toss gently.
13. Serve immediately, finishing with a generous grating of pecorino and a crack of black pepper.