Serves 1
Directions
- 1Cook the guanciale on low heat in a pan until crispy.
- 2Rest the crispy guanciale on some paper towel to absorb extra fat.
- 3In a bowl, combine some pasta water, black pepper, half of the rendered guanciale fat, and all of the pecorino.
- 4Mix everything together with a spoon to create a paste.
- 5To the pan with the other guanciale fat, add a ladle of pasta water and a bit of black pepper.
- 6Finish cooking the al dente pasta in this liquid, allowing it to absorb the flavors and create a creamy layer.
- 7Let the pasta rest for a couple of minutes.
- 8Add the pecorino and guanciale fat cream to the pasta.
- 9Add half of the guanciale into the pasta.
- 10Plate the pasta.
- 11Add more guanciale on top.
Ingredients
- black pepper
- tonnarelli
- guanciale
- pecorino
- pasta water
Equipment
panpaper towelbowlspoon
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