Discover Authentic Spaghetti alla Gricia A Roman Feast

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. While the pasta cooks, add the guanciale to a cold skillet over medium heat. Cook slowly, stirring occasionally, until the guanciale is crisp and golden brown, rendering out its fat. Remove the crispy guanciale pieces with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Turn off the heat under the skillet. Add 1 teaspoon of the freshly cracked black pepper to the rendered guanciale fat and let it infuse for a moment.
4. Working quickly, add a tablespoon of pasta water to the skillet and stir to combine with the black pepper-infused guanciale fat. It should start to emulsify into a creamy-looking sauce.
5. Add the drained spaghetti to the skillet. Toss well to coat the pasta evenly with the guanciale fat and black pepper.
6. Remove the skillet from the heat. Gradually add the grated Pecorino Romano cheese, a little at a time, tossing constantly until the cheese melts and forms a creamy sauce. Add more pasta water, a tablespoon at a time, if needed to achieve the desired consistency.
7. Toss in the crispy guanciale pieces. Divide the spaghetti between plates, sprinkle with additional Pecorino Romano cheese and freshly cracked black pepper. Serve immediately.