Description
A classic Roman pasta dish made with just a few simple ingredients, featuring crispy guanciale and Pecorino Romano cheese. This timeless recipe offers bold flavors with minimal effort.
Ingredients
Scale
- 400g spaghetti
- 150g guanciale (or pancetta, diced)
- 100g Pecorino Romano cheese (finely grated)
- Freshly ground black pepper (to taste)
- Salt (for pasta water)
Instructions
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions. Reserve about 1 cup of pasta water before draining.
- Cook the Guanciale:
- While the pasta cooks, place the diced guanciale in a large skillet over medium heat. Cook until crispy and golden, about 5-7 minutes, allowing the fat to render. Remove from heat.
- Combine Pasta and Guanciale:
- Transfer the drained spaghetti into the skillet with the guanciale, adding a splash of reserved pasta water. Toss the pasta to coat it with the rendered fat.
- Add Cheese and Pepper:
- Sprinkle the grated Pecorino Romano cheese over the pasta and season generously with freshly ground black pepper. Toss everything together, adding more pasta water if needed to create a creamy sauce.
- Serve:
- Serve immediately with an extra sprinkle of Pecorino Romano and a dash of black pepper on top.
Notes
- Guanciale is traditional for this dish, but pancetta can be used as a substitute.
- The pasta water helps emulsify the cheese and guanciale fat, creating a creamy texture.
- Prep Time: 10 minutes |
- Cook Time: 15 minutes
Nutrition
- Calories: 480
- Fat: 18g
- Carbohydrates: 60g
- Protein: 18g