Pasta alla Gricia

3 Tablespoons Extra Virgin Olive Oil

5 oz Guanciale, Diced (or Substitute With Unsmoked Pancetta)

3 Tablespoons Cracked Black Pepper

1 lb (450 gr) Pasta (Bucatini or Spaghetti Work Best)

1/4 cup Pecorino Romano Cheese, Freshly Grated


Place a large pot of salted water on to boil for the pasta. In a separate small pot heat the olive oil and once hot add the diced guanciale. Cook until it has turned light brown. Cook the pasta until it is "al dente". Drain, reserving a small cup of pasta water. Toss the pasta with the guanciale olive oil mixture, grated cheese, and the cracked pepper. Mix well, using some of the pasta water if the pasta seems a little dry. Serve piping hot.