Pasta alla Gricia (Print Version)

# Ingredients:

01 - 1 tbsp freshly cracked black pepper.
02 - 170 g of pecorino romano cheese.
03 - 300 g of spaghetti or tonnarelli.
04 - 120 ml of white wine.
05 - 170 g of guanciale or pancetta.

# Instructions:

01 - Warm up a pan and lightly toast the ground pepper for a quick minute. Put it aside for later.
02 - Slice the guanciale into thin strips, then fry on medium heat till it turns nice and crunchy.
03 - Boil the pasta until it's about three-quarters done, just a bit less than the package suggests.
04 - Pour white wine into the pan, scraping up the browned bits from the guanciale to mix in the flavor.
05 - Drain the pasta and toss it into the pan along with some reserved pasta water. Stir in the pepper.
06 - Whisk together grated pecorino cheese and warm pasta water until smooth and creamy.
07 - Blend the cheesy sauce with the pasta in the pan, then serve immediately while it's hot.

# Notes:

01 - A classic dish straight from Rome.
02 - The pasta water is key for making the sauce silky.

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