- 8 ounces guanciale, sliced 1/3 inch thick and 1 inch long
- 1 pound rigatoni
- 1 3/4 cups grated Pecorino Romano cheese (5 ounces), plus shavings for garnish
- Kosher salt
- Ground black pepper, preferably Sarawak (see Note)
How to make this recipe
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.
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.
Sarawak, a Malaysian black pepper, has flavors of fruit and chocolate. Look for it at specialty markets.
A savory Lazio red.