Pasta alla Gricia
 
 
Makes 3-4 servings
Ingredients
  • 5 ounces guanciale, cubed
  • 8 ounces calamarata or other tube-shaped pasta
  • 1 cup finely grated Pecorino Romano cheese
  • ½ teaspoon freshly ground black pepper
Instructions
  1. In a large pot, cook guanciale on medium heat until fat renders and guanciale crisps, 6-8 minutes. Remove from heat.
  2. Bring a medium pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid.
  3. Add ¾ cup reserved cooking liquid to pot with guanciale. Bring to a simmer and cook over medium heat, stirring occasionally, until the liquid has reduced by half, about 5 minutes.
  4. Add cooked pasta and stir to combine. If necessary, add additional cooking liquid to loosen the sauce.
  5. Reduce heat to medium-low and add one-third of the Pecorino Romano cheese and black pepper; stir to combine.
  6. Remove from heat and add another one-third of the Pecorino Romano cheese; stir to combine. Garnish with remaining Pecorino Romano cheese and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-alla-gricia/