Pasta Alla Gricia

Steps

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1. 1
   Cut the guanciale into small cubes. Cook over low heat slowly to render the fat without burning the lean portions.
   ▶ ≈3:41
2. 2
   Grate the Pecorino Romano cheese using a fine grater, not a box grater, to ensure proper melting.
   ▶ ≈4:55
3. 3
   Cook the pasta in a frying pan with minimal water to preserve the starchy pasta water. Once boiling, add pasta and a pinch of salt.
   ▶ ≈2:00
4. 4
   Lightly toast the black pepper, then grind it finely in a mortar. Add near the end for maximum flavor.
   ▶ ≈1:35
5. 5
   When pasta is nearly cooked (around 11-12 minutes), turn off the heat. Remove some rendered fat from the guanciale into a separate container.
   ▶ ≈7:17
6. 6
   Keep the pasta in hot water. Add the ground black pepper, then gradually add the grated Pecorino Romano cheese.
   ▶ ≈8:32
7. 7
   Slowly add pasta water to help the cheese melt and create a creamy sauce. Avoid excessive heat (above 180°F) to prevent the cheese from breaking.
   ▶ ≈9:11
8. 8
   Add the cooked pasta to the sauce and mix thoroughly. The cheese and pasta water will create a natural creamy sauce.
   ▶ ≈10:03
9. 9
   Plate the pasta and top with the cooked guanciale pieces, additional Pecorino Romano, and freshly ground black pepper. Drizzle with reserved guanciale fat.
   ▶ ≈11:20