Spaghetti alla Pecorara, Roman Version

Method

1. Prepare the guanciale: remove the rind, scrape the surface to remove any pepper coating, and cut into thin strips.
2. Put a small knob of lard in a pan over medium heat. When melted, add the guanciale and fry until crispy, without burning.
3. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente.
4. In a bowl, mash the ricotta with a fork or spatula until smooth.
5. Add a ladleful of pasta cooking water to the ricotta and stir to combine.
6. Grate the pecorino cheese into the ricotta mixture and stir well to create a creamy base. Add black pepper to taste.
7. When the guanciale is crispy, remove it from the pan and set aside. Strain the rendered fat and reserve; wipe the pan clean.
8. Add a little of the reserved fat back to the pan and heat over medium heat.
9. Drain the spaghetti and transfer to the pan. Toss well to coat with the fat.
10. Turn off the heat. Add the ricotta cream to the pasta and toss thoroughly to combine, ensuring a creamy consistency. Add a little more pasta water if needed.
11. Serve immediately, topped with the crispy guanciale.