Description
Ingredients
Scale
- 200g Guanciale
- 300g Spaghetti
- 150g Pecorino Romano
- 1 tbsp olive oil (optional)
- Salt and black pepper to taste
- Pasta water
Instructions
- Bring a pot of lightly salted water to a boil. Add your pasta and stir occasionally.
- Cook guanciale in a large skillet over medium heat for about 7 minutes. The fat should partially render out and everything will get nicely brown and crispy. Transfer the bacon to a bowl while keeping the fat in the pan.
- Season the rendered fat with freshly ground black pepper. Add some pasta water and bring it up to a gentle boil. Before your pasta is al dente, start transforming it into the pan. When it looks a little bit dry, add more pasta water as needed to keep the sauce creamy. Stir well.
- Once the pasta is al dente, turn the heat off. Add Pecorino cheese gradually and start to toss and stir immediately to help the sauce emulsify.
- Put the cooked guanciale back into the pan and stir again. Serve topped with extra Pecorino and freshly ground black pepper.
Notes
Always salt the water before cooking pasta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 878
- Sugar: 1.7g
- Fat: 61.9g
- Saturated Fat: 15.5
- Carbohydrates: 44.8g
- Fiber: 7.4g
- Protein: 38.9