Spaghetti with Guanciale and Pecorino (Pasta alla Gricia)

Ingredients

• 12 oz bronze-cut spaghetti (Do not use a full pound; bronze-cut pasta releases extra starch for the sauce.)
• 6 oz guanciale (Cut into small batons or cubes; pancetta may be substituted, but use 1 tbsp olive oil when browning pancetta and pour off the rendered fat before adding the pasta.)
• 2 oz Pecorino Romano (Finely grated, plus more for serving if desired.)
• 1 tsp black pepper (Freshly ground; use more or less to taste.)
• 6 cup water (Use enough water to cook the spaghetti in the skillet; reserve the starchy cooking liquid as needed.)
• kosher salt (For seasoning the pasta water; use sparingly because guanciale and Pecorino are salty.)
• 1 tbsp olive oil (Only needed if substituting pancetta for guanciale.)

Steps

1. 1

   Bring the measured water to a boil in a large, wide skillet or sauté pan. Season it lightly with kosher salt, keeping in mind that the guanciale and Pecorino will add substantial saltiness.

2. 2

   While the water heats, add the guanciale to a separate large skillet over medium heat. Cook for about 8 to 10 minutes, stirring occasionally, until the pork is browned and crisp and a generous amount of fat has rendered. If using leaner pancetta instead, first heat 1 tablespoon olive oil in the skillet, then brown the pancetta.

3. 3

   Transfer the crisp guanciale to a plate, leaving the rendered fat in the skillet. If using pancetta, pour off the rendered fat so the finished pasta does not become greasy. Leave only enough fat to lightly coat the pan.

4. 4

   Add the spaghetti to the boiling water in the wide skillet. Cook, stirring frequently to prevent sticking, until the strands are just shy of al dente and the water has become cloudy with released starch, about 8 to 10 minutes or according to the package timing.

5. 5

   Add the freshly ground black pepper to the skillet with the pasta and its cooking liquid. Stir thoroughly so the pepper blooms in the pork fat and the starchy water begins to emulsify into a light sauce.

6. 6

   Add the grated Pecorino Romano a little at a time, stirring constantly and vigorously. Continue tossing until the cheese melts smoothly and the sauce clings to the spaghetti. Add small splashes of hot water if the mixture looks dry or the cheese begins to clump.

7. 7

   Return the crisp guanciale to the skillet and toss until evenly distributed. Continue cooking briefly, until the spaghetti is fully al dente and the sauce is glossy and lightly thickened rather than watery.

8. 8

   Taste and adjust the pepper and salt only if necessary. Serve immediately, topped with additional finely grated Pecorino Romano and black pepper if desired.

Notes

The accessible source excerpt does not provide the member-only ingredient list or method, so quantities and steps are reconstructed from the dish description and standard pasta alla gricia technique. Bronze-cut spaghetti is recommended because its rough surface releases more starch and helps the sauce cling. Guanciale is traditional; pancetta is an acceptable substitute when prepared with olive oil and with the excess rendered fat poured off.

Nutrition per serving

• main
• pasta
• Italian
• Roman cuisine
• one-skillet
• quick dinner
• pork
• comfort food