Name: Bucatini alla Gricia
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Bucatini pasta - 1 (16 ounce) package; Extra-virgin olive oil - 1 tablespoon; Guanciale (cured pork cheek), cut into strips - 10 ounces; Finely grated Pecorino Romano cheese, or more to taste - 4 tablespoons; Freshly ground black pepper to taste - 4 tablespoons

Ingredients for - Bucatini alla Gricia

1. Bucatini pasta 1 (16 ounce) package

2. Extra-virgin olive oil 1 tablespoon

3. Guanciale (cured pork cheek), cut into strips 10 ounces

4. Finely grated Pecorino Romano cheese, or more to taste 4 tablespoons

5. Freshly ground black pepper to taste 4 tablespoons

How to cook deliciously - Bucatini alla Gricia

1 . Stage

Bring a large pot of very lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until almost tender yet still pretty firm to the bite, 8 to 10 minutes.

2 . Stage

Meanwhile, heat oil in a large nonstick skillet over low heat. Add guanciale and cook slowly until it has rendered all its fat and is crispy on the outside and soft on the inside, 8 to 10 minutes.

3 . Stage

Drain bucatini and reserve cooking water.

4 . Stage

Transfer bucatini to the skillet with the guanciale and finish cooking the pasta in the pan juices, adding a little pasta water at a time until pasta has the right consistency. Stir in Pecorino Romano cheese and season with black pepper. Serve immediately.