Method:
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil (I recommend about 1-2 tablespoons of salt for every liter of water).
Add your pasta and cook it until al dente, usually 1-2 minutes less than the package instructions. You’ll want to save some pasta water, so keep about 1 cup aside before draining the pasta.
Step 2: Cook the Guanciale
While the pasta is cooking, heat a large skillet over medium heat.
Add the diced guanciale and cook for 5-7 minutes, stirring occasionally. The guanciale will release its fat and turn golden and crispy. Don’t rush this step it’s essential for developing flavor.
Once the guanciale is crispy, remove the pan from the heat and set aside. You can keep the rendered fat in the pan as it will help season the pasta.
Step 3: Combine the Pasta and Guanciale
When the pasta is done, use tongs or a slotted spoon to transfer it directly into the pan with the guanciale. If the pan isn’t hot, warm it over low heat to ensure the pasta absorbs the flavors from the guanciale fat.
Add a little bit of the reserved pasta water to the pan, just enough to create a silky sauce that coats the pasta (around 1/4 cup).
Toss the pasta well with the guanciale and pasta water, allowing it to emulsify and create a creamy texture. If the pasta seems too dry, add more pasta water a little at a time.
Step 4: Add the Pecorino and Pepper
Sprinkle in the freshly grated Pecorino Romano and black pepper to taste. Toss everything together until the cheese melts and creates a smooth, creamy coating around the pasta.
Taste and adjust the seasoning with more pepper if needed. The beauty of this dish is in the balance of the sharpness of the Pecorino and the smokiness of the guanciale, so don't be afraid to be generous with the pepper.
Step 5: Serve
Serve immediately, garnished with a little extra Pecorino and freshly ground black pepper.
Variations:
Pasta Shape: While spaghetti is the most common choice, feel free to use other pasta like rigatoni or tonnarelli, which work well with this dish's rich sauce.
Cheese Substitution: If you can't find Pecorino Romano, you can substitute with Parmigiano Reggiano, though the flavor will be a little less sharp.
Dietary Considerations: If you're vegetarian, try substituting the guanciale with a plant-based bacon alternative (though the flavor won’t be the same). For gluten-free diets, use gluten-free pasta.
