Pasta alla Gricia

Method

1. Remove the rind from the guanciale and cut it into strips about 1 cm thick.
2. Heat a pan over medium heat (no oil) and cook the guanciale for about 10 minutes until crispy and golden. Do not use high heat.
3. Meanwhile, bring a pot of salted water to a boil and cook the pasta (rigatoni) until al dente.
4. Grate the Pecorino Romano cheese.
5. About 2 minutes before the pasta is done, add a ladle of pasta cooking water to the guanciale and stir.
6. Drain the pasta al dente and transfer it to the pan with the guanciale.
7. Remove the pan from the heat, add about one-third of the grated pecorino and another ladle of pasta water. Toss well to create a creamy sauce.
8. Plate the pasta and sprinkle the remaining pecorino on top.