Pasta alla Gricia – One of Rome's Four Classic Pastas

Preparation

1. 01

   Boil in salted water

   Bring a large pan of water to the boil and add salt. Cook the pasta until al dente, following the packet instructions.

2. 02

   Rendering fat in a dry pan over medium heat

   While the pasta is cooking, cut the guanciale into thin strips. Place in a dry pan (no oil added) over medium heat and cook, tossing occasionally, for approximately 6–7 minutes, until the fat has rendered and the edges are golden and crisp.

3. 03

   sweating over medium heat

   Add freshly ground black pepper to the guanciale in the pan and cook for about 30 seconds to allow the flavour to infuse into the fat. Remove the pan from the heat.

4. 04

   Tossing in fat over low heat

   Once the pasta is cooked, reserve a ladleful of pasta water. Drain the pasta and transfer it to the pan with the guanciale. Set the pan over low heat and toss the pasta in the guanciale fat for about 1 minutes.

5. 05

   Creating an emulsion off the heat

   Remove the pan from the heat. Add the grated pecorino romano a little at a time, stirring continuously, and add a few spoonfuls of the reserved hot pasta water. The cheese should melt and form a creamy sauce. Keep stirring until you achieve a smooth, glossy consistency.