tube pastasuch as rigatoni, tortiglioni, or mezzemaniche~400 gest.
pasta water~1 cupest.
Steps
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1
Prepare the guanciale by scraping off the exterior black pepper and any dust, then cut the remaining meat into cubes.
2
While pasta water comes to a boil, place the guanciale in a pan without any added fat and cook it using its own rendered fat until it becomes slightly crispy and browns lightly.
3
Mix grated Pecorino cheese with a little pasta water in a bowl to create a creamy emulsion.
4
Cook the pasta until slightly less firm than al dente (remove about 2–3 minutes before full al dente), then transfer to the pan with the guanciale.
5
Add black pepper and continue cooking the pasta, adding a little pasta water to reach the desired sauce consistency.
6
When the pasta reaches al dente, turn off the heat and wait 1 minute to cool slightly, then add the cheese mixture and stir continuously until a smooth, creamy sauce forms.
PrimedTableBETA
