Pasta alla Pecorara alla Romana with Ricotta and Guanciale

Method

1. Bring a pot of salted water to a boil and cook the pasta until al dente.
2. Cut the guanciale into small strips, removing the spicy rind if desired.
3. In a cold pan, place the guanciale strips and cook over medium heat without adding oil, until crispy and the fat renders. Set aside, keeping the rendered fat in the pan.
4. In a bowl, combine fresh sheep's milk ricotta and grated pecorino romano. Add a ladle of pasta cooking water and whisk until a creamy sauce forms. Season generously with freshly ground black pepper.
5. When the pasta is al dente, drain it, reserving some cooking water. Add the pasta directly to the pan with the rendered guanciale fat. Toss well.
6. Pour the ricotta-pecorino cream over the pasta and toss to coat. Add more pasta water if needed for a creamier consistency.
7. Sprinkle additional pecorino romano over the pasta and toss again.
8. Serve immediately, topping each plate with a spoonful of fresh ricotta and a final grind of black pepper.