Pasta alla gricia

Ingredients

• Guanciale: 150g
• Rigatoni: 400g
• Black pepper: 1 tsp
• Pecorino Romano: 100g
• Salt: to taste

Instructions

1. 1

   Add the guanciale lardons into a frying pan over low heat and cook slowly for 8 minutes until the fat has rendered and the guanciale is golden and crisp.

2. 2

   Bring a lightly salted pan of water to the boil and cook the rigatoni for 10 minutes or until al dente. Drain,reserving 150ml of the pasta cooking water.

3. 3

   Add the black pepper to the pan with the rendered fat and toast for 30 seconds. Add a ladleful of the pasta cooking water.

4. 4

   In a small mixing bowl,add the finely grated Pecorino Romano with a ladleful of the pasta water,stirring to form a smooth paste.

5. 5

   Add the pasta to the frying pan with the guanciale. Stir and add a little pasta water at a time until the pasta has a glossy coating. Remove from the heat and add the pecorino mixture. Toss until the pasta is coated in a smooth sauce.

6. 6

   Divide between 4 bowls and finish with any remaining pecorino,ground black pepper and crispy guanciale.