Instructions
Step 1: Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup of pasta water before draining.
Step 2: In a large skillet over medium heat, cook the guanciale or pancetta until golden and crispy, about 5-7 minutes. Remove from heat.
Step 3: Add the drained pasta to the skillet with the guanciale. Toss to coat in the rendered fat.
Step 4: Off the heat, stir in the Pecorino Romano and black pepper, adding reserved pasta water a little at a time until a creamy sauce forms.
Step 5: Plate the pasta and top with extra cheese and black pepper. Serve immediately.
Storage Information
Pasta alla Gricia is best served fresh. If storing, refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
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