Pasta alla Gricia

Pasta alla Gricia

Ingredients

250 g (9 oz) mezze maniche pasta

150 g (5 oz) finely grated Pecorino Romano cheese

150 g (5 oz) guanciale, pork jowl

1 tablespoon coarse rock salt

Freshly cracked black pepper, to taste

Instructions

Slice the guanciale into thin pieces, then stack and cut them into small strips. Set aside.

Place a generous amount of freshly cracked black pepper into a wide aluminum pan. Toast it over medium heat for about 1 minute, until fragrant.

Add the guanciale to the pan and cook, stirring frequently, until the fat renders and the pieces turn golden and crisp.

Remove the guanciale with a slotted spoon and transfer it to a plate lined with paper towels. Reserve the pan with the rendered fat.

Bring a large pot of water to a rolling boil. Add the rock salt and stir until dissolved.

Add the mezze maniche (or preferred pasta) and cook according to package directions until al dente.

In a bowl, combine the Pecorino Romano with a generous amount of black pepper.

Scoop out a mug of hot pasta water. Gradually add the water to the cheese mixture, stirring continuously, until a thick, smooth cheese cream forms.

Transfer the cooked pasta directly into the pan with the reserved guanciale fat. Place over low heat, add a small splash of pasta water, and stir to coat the pasta evenly.

Set the pasta pan over the pot of simmering pasta water, allowing the steam to gently heat the pan and prevent overheating.

Add the cheese cream to the pasta and stir until it melts into a smooth sauce. Slowly add more pasta water as needed to loosen and emulsify the sauce.

Add the crispy guanciale back to the pan (reserving some for garnish) along with a final splash of pasta water. Toss well to combine.

Serve immediately, finishing with extra cheese sauce, reserved guanciale, and freshly cracked black pepper.