Directions
- 1Cut the guanciale into small pieces.
- 2Add the guanciale to a pan and cook until crispy. No oil needed.
- 3Boil the pasta in salted water.
- 4Grate the pecorino romano cheese and mix it with a bit of pasta water to form a cream.
- 5Crush the black pepper using a pestle and mortar.
- 6Toast the crushed pepper in a pan.
- 7Add the cooked pasta to the pan with the pepper.
- 8Turn off the fire and add the pecorino cream to the pasta.
- 9Toss well to combine everything.
- 10Add the crispy guanciale on top.
Ingredients
- 1 tbsp black pepper
- 200 g Pecorino Romano Cheese
- 200 g Guanciale
- 400 g Spaghetti or Bucatini
Equipment
knifecutting boardpanwooden spoonmetal strainerpotgraterbowlpestle and mortar
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