Pasta alla Gricia

Instructions

1. 1
   To get things rolling, bring a large pot of water to a boil. Since both the guanciale and the cheese are naturally quite salty, add only a small pinch of salt to the water once it bubbles.
2. 2
   While you wait for the water, crush your whole black peppercorns using a mortar and pestle to release all their intense aromatic oils.
3. 3
   Place a wide skillet over medium heat without adding any oil or butter, and toss in the guanciale strips so they slowly render their own fat.
4. 4
   Let the guanciale cook until it is beautifully golden and crispy on the outside but still tender inside; remove the pieces with a slotted spoon and keep the rendered fat hot in the skillet.
5. 5
   Drop your pasta into the boiling water and cook it for about two minutes less than the package instructions suggest, as we will finish cooking it in the skillet sauce.
6. 6
   Add most of your crushed black pepper directly into the skillet with the hot guanciale fat, letting it toast for a few seconds to infuse the grease.
7. 7
   In a separate medium-sized bowl, mix half of your finely grated pecorino romano with a small ladleful of the hot pasta water, stirring vigorously with a fork until a smooth, thick paste forms.
8. 8
   Transfer the noodles directly from the pot into the skillet using tongs, allowing a little starchy water to hitch a ride into the pan.
9. 9
   Toss the pasta over medium heat for about a minute, swirling the skillet continuously to combine the fat and water into a creamy base.
10. 10
    Take the skillet completely off the heat—this step is absolutely crucial so the cheese doesn't clump or seize—and pour in your pecorino paste.
11. 11
    Stir rapidly with your tongs for thirty seconds to emulsify the cheese into a perfectly smooth, velvety sauce coating every strand of pasta.
12. 12
    Fold the crispy guanciale pieces back into the pan, dust with the remaining pecorino and black pepper, and serve immediately in warm bowls.