Ingredients
Scale
- 300g Spaghetti or Tonnarelli
- 170g Guanciale
- 170g Pecorino Romano cheese
- 1 tablespoon black pepper (freshly ground)
- 120ml white wine (optional)
- Salt (for boiling water)
Instructions
- Toast the black pepper in a dry pan over low heat for about a minute until aromatic, then remove and set aside.
- Slice the Guanciale into thick strips and fry in a large pan over medium heat until the fat has melted and the pieces are crispy. Deglaze the pan with 120ml of white wine.
- Cook the pasta in salted water for ¾ of the recommended time until al dente. Reserve 240ml of pasta water before draining.
- Combine the drained pasta directly into the pan with the Guanciale. Add some ladles of hot pasta water and toss the pasta until well coated with the fat.
- Prepare the cheese emulsion: In a bowl, slowly stir the finely grated Pecorino cheese with a ladle of hot pasta water until a creamy paste forms.
- Remove the pan from the heat and pour the Pecorino mixture over the pasta. Toss everything well until the noodles are coated with the rich sauce.
Notes
Use high-quality ingredients for the best flavor. Reserve enough pasta water for a creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg