Gricia alla Calabrese

Method

1. Cut the guanciale into cubes and render in a cold pan over medium heat until crispy and golden. Remove the guanciale and set aside, keeping the rendered fat in the pan.
2. Grate the Pecorino Romano finely into a bowl. Crush black pepper in a mortar. Add a splash of water to the cheese and pepper mixture and stir to form a dense paste. Then add a spoonful of the reserved guanciale fat and mix well.
3. Add a little water to the pan with the remaining guanciale fat. Bring to a simmer.
4. Cook the pasta in boiling salted water until al dente. About halfway through cooking, transfer the pasta directly into the pan with the fat and water. Finish cooking the pasta in the pan like a risotto, adding a ladle of pasta water as needed until the pasta is perfectly al dente and the sauce is creamy.
5. Remove from heat. Add the cheese paste and the crispy guanciale. Toss energetically to emulsify and create a creamy sauce.
6. Serve immediately, topped with a generous dusting of powdered peperone crusco.