A simple, and delicious, version of the Lazio region classic from Sfoglini
Ingredients:.
6 ounces guanciale
2 ounces grated pecorino romano or gouda, plus more for serving
1 tablespoon extra virgin olive oil
2 tablespoons kosher salt
1 pound rigatoni
1 teaspoon freshly ground black pepper
Cut frozen guanciale into strips, roughly 1/4-inch by 1/4-inch wide and 1–1 1/2 inches long.
Add the olive oil to a 12 inch skillet and place over medium heat. Once the oil is hot, add in the guanciale and cook, stirring often, until golden on all sides. Use a slotted spoon to scoop out, leaving as much fat in the pan as possible. Turn the heat down to low.
While the guanciale is cooking, bring a pot with about 2 quarts of water and 2 tablespoons of kosher salt to a boil. You only want enough water to cover the pasta, as you’ll be using the pasta water as the base of your sauce and want it to be extra starchy. Cook pasta halfway to al dente, then strain into a colander over a bowl to reserve all of the pasta water.
Grind the pepper directly into the fat in the pan, then stir and allow it to bloom for a couple minutes until fragrant. Pour 2 cups of pasta water into the pan, and bring up to a boil, then fold in the pasta.
Stir the pasta every 15 seconds or so to let it finish cooking. Stirring it almost continuously allows the pasta to cook evenly, and agitates the surface of the pasta creating a slurry that emulsifies the sauce. Once the liquid has thickened, stir in the pecorino and guanciale, and turn off the heat.
Serve immediately with more grated cheese to taste.
