Short pasta (such as Rigatoni or Mezzi Rigatoni)~400 gest.
Guanciale (cured pork jowl)Essential ingredient; bacon is not an acceptable substitute due to inferior flavor and fat content~200 gest.
Pecorino Romano cheese~150 gest.
WaterUse minimal water to increase starch concentration for creaminess~1½ litersest.
Steps
1
Cut the guanciale into small cubes, using the tip of your knife with a gentle slicing motion.
2
Cook the guanciale pieces in a pan over medium heat until the fat renders and the meat becomes crispy.
3
Cook the pasta in minimal water to increase starch concentration, which will help create a creamy sauce. Stir frequently until pasta is nearly al dente.
4
Grate the Pecorino Romano cheese; if you don't have a microplane, use a knife to finely shred it.
5
Transfer the cooked pasta to the pan with the guanciale, reserving some starchy pasta water. Toss vigorously to emulsify the fat and pasta water into a creamy sauce.
6
Add the grated Pecorino Romano cheese and toss quickly off heat if needed, to prevent the cheese from splitting or separating.
7
Serve immediately. The pasta should remain al dente with a light, creamy coating. Adjust seasoning and cheese to taste.
PrimedTableBETA
