Description
A traditional Roman pasta dish featuring crispy guanciale and a sharp Pecorino Romano emulsion. This savory meal is rich, salty, and naturally creamy.
Ingredients
Scale
- 400g Spaghetti or Rigatoni
- 200g Guanciale, diced
- 100g Pecorino Romano, finely grated
- 1 tablespoon Black pepper, freshly cracked
- 1 cup Reserved pasta water
Instructions
- Bring a large pot of lightly salted water to a boil and cook pasta until one minute before al dente.
- While pasta cooks, place diced guanciale in a large skillet over medium heat. Sauté until the fat renders and the meat becomes golden brown and crisp.
- Stir freshly cracked black pepper into the skillet with the pork and fat for 30 seconds.
- In a small mixing bowl, combine the grated Pecorino Romano with a small splash of warm pasta water, stirring until a smooth paste forms.
- Reserve a cup of pasta water, then drain the noodles and add them directly to the skillet with the pork.
- Toss the pasta over medium heat for one minute to coat the noodles in the rendered fat.
- Remove the skillet from the heat completely. Stir in the Pecorino paste and additional pasta water as needed, tossing vigorously until a glossy, creamy sauce forms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian