EFK Gricia

Directions

1. Bring a large pot of water to a boil and salt it a little more lightly than usual because the guanciale and Pecorino are salty. Put the guanciale in a large cool skillet, set over medium-low heat, and cook slowly until the fat renders and the meat is crisp at the edges. Transfer about one-third of the crisp guanciale to a plate for garnish, leaving the rendered fat in the skillet. Cook the pasta until just shy of al dente and reserve at least 2 cups pasta water. Transfer the pasta to the skillet with about 1/2 cup pasta water and black pepper. Toss over medium heat until glossy. Remove from direct heat, add the Pecorino a little at a time, and toss vigorously, adding small splashes of pasta water until creamy and smooth. Fold in the reserved guanciale and serve immediately.