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

Preparation

1. 01

   Boil in boiling salted water

   Bring a large pot of water to a boil and salt generously. Cook the pasta al dente according to package directions.

2. 02

   Render fat in a dry skillet over medium heat

   While the pasta cooks, cut the guanciale into thin strips. Place in a dry skillet (no oil added) over medium heat and cook, turning occasionally, for about 6-7 minutes until the fat has rendered and the edges are golden and crisp.

3. 03

   sauté over medium heat

   Add freshly ground black pepper to the guanciale in the pan and toast for about 30 seconds to infuse the fat with its aroma. Remove the pan from the heat.

4. 04

   Toss in fat over low heat

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

5. 05

   Emulsify off the heat

   Remove the pan from the heat. Gradually add the grated pecorino romano, stirring constantly and adding a few spoonfuls of the reserved hot pasta water. The cheese should melt and form a creamy sauce. Continue stirring until a smooth, glossy consistency is achieved.