Pasta alla Gricia (Pasta with Guanciale)
Pasta alla gricia is a Roman dish built from just guanciale, pecorino romano and black pepper. The cured pork jowl renders its own fat in the pan, and the pasta is finished in that fat rather than in a separate sauce. Sharp cheese and a generous grind of pepper do the rest. It comes together in the time the pasta takes to boil, which makes it a good weeknight dinner.
Instructions
Put water and the salt in a large pot and heat it until it comes to a boil.
Add the pasta and cook it until it is al dente, firm but not hard when you bite a piece.
While the pasta cooks, put the chopped guanciale in a frying pan and cook it until almost all of the fat has melted out of it.
Transfer the cooked pasta to the pan with the guanciale and fry it together for 2 minutes.
Add the grated pecorino romano and the black pepper to the pan. Toss everything until the cheese and pepper are evenly mixed through the pasta, then serve.
Make it personal.
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