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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4 to 6
1 pound dry spaghetti or rigatoni
1 tablespoon olive oil
8 ounces guanciale or pancetta, cut into roughly ½-inch cubes
1 cup freshly grated Pecorino Romano cheese
Freshly ground black pepper
Bring a large pot, about 6 quarts, of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1 cup of the water, then drain.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the guanciale and sauté until it's crispy, browned, and the fat has rendered, 10 to 12 minutes.
Add the reserved 1 cup of pasta water to the skillet and bring to a simmer. Add the pasta and the ½ cup of grated cheese, tossing to combine. Continue to toss and stir the pasta until the sauce is thick and creamy, about 2 to 3 minutes. Season liberally with black pepper.
Serve immediately, with remaining grated cheese.
Note:
Since guanciale and Pecorino are naturally quite salty, the dish should not need additional salt. However, taste and adjust if needed.