Entree: Holy See (Vatican City State) – Pasta alla Gricia (Classic Roman pasta of guanciale, Pecorino Romano, and black pepper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 12 oz (340 g) spaghetti or rigatoni
- 6 oz (170 g) guanciale, diced into 1/2-inch (1.5 cm) pieces
- 1 cup (100 g) finely grated Pecorino Romano
- 2 tsp (4 g) freshly cracked black pepper, plus more to taste
- 1 tbsp (15 g) coarse salt for pasta water
- 1 cup (240 ml) reserved pasta cooking water

Instructions

1. Bring a large pot of water to a rolling boil, add 1 tbsp (15 g) coarse salt, and cook the pasta until just shy of al dente (about 1–2 minutes less than package directions).
2. While the pasta cooks, place the diced guanciale in a cold skillet over medium heat and render slowly until the fat is golden and the pieces are crisp, about 8–10 minutes; remove from heat.
3. Stir the freshly cracked black pepper into the hot rendered fat to bloom the aroma for about 30 seconds.
4. Reserve 1 cup (240 ml) of the starchy pasta water, then drain the pasta and add it directly to the skillet with the guanciale off the heat.
5. Toss the pasta vigorously with the guanciale and a few tablespoons of the reserved pasta water to coat; gradually add the grated Pecorino Romano while tossing to form a glossy, creamy sauce, adding more pasta water as needed to reach desired consistency.
6. Taste and adjust pepper and salt (the guanciale and Pecorino are salty, so adjust sparingly), then serve immediately with an extra dusting of Pecorino and cracked black pepper.