Pasta alla gricia : la mère des pâtes romaines

Ingrédients

• 500 g 1 lb pasta (see Notes)
• 400 g 15 oz guanciale (or pancetta)
• 200 g 7 oz grated pecorino romano cheese
• Salt
• Freshly ground pepper

Préparation

1. 1

   Cut some good slices from the guanciale, trim off the tough bottom skin, and cut into strips.

2. 2

   Sauté the strips in a skillet over gentle heat until the guanciale has rendered quite a bit (but not all) of its fat and has lightly browned.

3. 3

   Meanwhile, bring a large pot of water to a boil. Add a good pinch of salt and then your pasta. Cook until al dente.

4. 4

   Drain and add the pasta to the skillet, along with a ladleful of the pasta water. Sauté the pasta in the skillet for a minute or two, until the pasta water has reduced into a kind of creamy sauce.

5. 5

   Turn off the heat and add the pecorino cheese and a generous grinding of black pepper. Mix everything together vigorously until the cheese has completely melted into the sauce. (This operation is much like making a cacio e pepe, and our tips for that dish apply equally here.)

6. 6

   Serve immediately, with more grated cheese and freshly ground pepper on top.