Spaghetti alla Gricia

• 400 gspaghetti
• 180 gguanciale(cut into 1 cm lardons)
• 100 gPecorino Romano(finely grated)
• 2 tspblack pepper(coarsely cracked)
• fine salt(for pasta water)

Method

1. 1

   Bring a large pot of salted water to a boil. Cook spaghetti 2 minutes less than package directions; reserve 300 ml pasta water before draining.

2. 2

   Meanwhile, cook guanciale in a cold wide skillet over medium heat until the fat renders and edges crisp, about 8 minutes. Add cracked black pepper and toast 30 seconds.

3. 3

   Add drained pasta to the skillet with 120 ml reserved pasta water. Toss vigorously over medium-low heat until the liquid emulsifies into a glossy sauce.

4. 4

   Remove from heat, add Pecorino Romano in two additions, tossing and adding pasta water as needed to achieve a creamy coating. Serve immediately.