Active Time
Total Time
30 MIN
Serves : 6
© Andrea Wyner

How to Make It

Step 1    

In a large nonstick skillet, cook the guanciale over moderately low heat, stirring, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate.

Step 2    

Meanwhile, in a large saucepan of salted boiling water, cook the pasta until al dente. Drain; reserve 1 cup of the pasta water. Return the pasta and reserved water to the saucepan and cook over moderate heat, stirring, until the liquid is slightly thickened, 2 minutes. Stir in the grated cheese. Fold in the guanciale; season with salt and pepper. Serve garnished with pecorino and more pepper.

Chef's Notes

Sarawak, a Malaysian black pepper, has flavors of fruit and chocolate. Look for it at specialty markets.

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