Ingredients
600g spaghetti alla chitarra / rigatoni
250g Guanciale
Pecorino Romano
Pepper
Method
- Place the pasta into a pot of salted, boiling water.
- Add the guanciale to a dry hot pan and cook on medium-high heat until the guanciale is crispy and most of the fat has been rendered.
- When the guanciale are done, take a ladle of pasta water, add it to the pan and add some freshly ground pepper.
- Add the pasta to the pan and start to add the Pecorino Romano very slowly while tossing all the ingredients together. Add pasta water as needed.
- Let set for 30 seconds and plate.