Pasta alla Gricia

Instructions

1. Prepare the Guanciale
   Heat olive oil in a large skillet over medium heat. Add the guanciale and optionally the crushed garlic clove. Cook until the fat has rendered and the guanciale is crispy but not burned, about 5-7 minutes. If using garlic, remove it once golden. Lower the heat if the guanciale is cooking too quickly.
2. Cook the Pasta
   While the guanciale cooks, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, about 2 minutes less than package instructions. Reserve 1/2 cup of pasta water before draining.
3. Prepare the Cheese Mixture
   In a bowl, mix the grated Pecorino Romano with freshly ground black pepper. Gradually add 2-3 tablespoons of the reserved hot pasta water and stir to create a smooth paste.
4. Combine and Toss
   Drain the pasta and immediately add it to the skillet with the guanciale. Toss well to coat the pasta with the rendered fat. Remove the skillet from heat.
5. Add the Cheese Sauce
   Quickly add the Pecorino mixture to the pasta, stirring vigorously. If the sauce is too thick, add more reserved pasta water, a tablespoon at a time, until you achieve a creamy consistency that coats the pasta.
6. Serve Immediately
   Transfer the pasta to warm plates and serve immediately with an additional sprinkle of freshly grated Pecorino Romano and black pepper on top.