Tonnarelli alla Gricia - DONE RIGHT!

Tonnarelli alla Gricia

Step 1: Prepare the guanciale [00:15]

Cut the guanciale into small strips and cook it in a pan on low heat until it is crispy. Remove the guanciale from the pan, placing it on a paper towel, but keep the rendered fat in the pan.

Step 2: Make the cheese and pepper paste [00:26]

In a bowl, mix a ladle of pasta water, some black pepper, half of the rendered guanciale fat, and all of the pecorino cheese. Stir with a spoon until a thick paste forms.

Step 3: Cook the pasta [00:41]

Add another ladle of pasta water and a bit of black pepper to the pan with the remaining guanciale fat. Once the pasta is al dente, transfer it to the pan to finish cooking in the liquid for a few minutes until it is absorbed and a layer of cream forms.

Step 4: Final mix and serving [01:00]

Turn off the heat and let the pasta rest for a couple of minutes. Add the cheese and guanciale paste to the pan and mix well. Incorporate half of the crispy guanciale. Plate the pasta and garnish with the remaining crispy guanciale, freshly grated pecorino cheese, and a touch of black pepper.