Ingredients
4 oz. guanciale, diced into ¼" pieces
3/4 tsp. freshly ground black pepper
4 c. water
3/4 tsp. kosher salt
8 oz. tagliatelle
1 1/2 c. freshly grated Pecorino, divided, plus more for serving
Preparation
Step 1In a large, high-sided skillet over medium-high heat, cook guanciale, stirring frequently, until deeply golden, 6 to 7 minutes. Remove from heat and, using a slotted spoon, transfer guanciale to a paper towel–lined plate, keeping the fat in the skillet. Add pepper and stir until fragrant.Step 2Meanwhile, add water and salt to a medium-large pot and bring to a boil. Add pasta and cook, stirring to prevent sticking, until pliable but not al dente, 2 to 3 minutes. Remove from heat.Step 3Return skillet to medium-low heat. Add 1¾ cups pasta water to pan and swirl to combine. Add parcooked pasta and ½ cup Pecorino and stir to coat evenly. Once Pecorino is mostly melted, gradually stir in remaining 1 cup Pecorino in 2 batches, adding more pasta water as necessary to keep sauce silky. Once pasta is al dente, remove from heat and continue stirring gently until sauce is smooth. Step 4Fold in cooked guanciale and serve with more Pecorino.
If you can’t find guanciale, you can use pancetta or thick-cut bacon instead. Nota bene: this substitution won’t be able to provide guanciale’s warm, almost-sweet flavors that are reminiscent of the holiday season. Even so, you’ll still have a delicious plate of creamy, cheesy, silky noodles, punctuated by specks of freshly ground black pepper. As for the pasta cut? We’re not Puritans about it, which is why we went with tagliatelle. This broader noodle makes for a satisfying twirl on your fork or a sheepish slurp, whatever you’d prefer. The nice surface area also displays the soft gleam of the sauce just so, quietly whetting your appetite for a second helping. This recipe yields only two servings because it is important to not overcrowd your pan while making this pasta. Eight ounces of pasta fits nicely in a high-sided skillet, which is what you’ll need for this fast process that calls for finishing your pasta in the sauce. Because the pasta water is a crucial ingredient in making the sauce, be careful not to oversalt it in the beginning—just ¾ teaspoon is enough, we promise! If you’ve made this recipe, be sure to drop us a line down below in the comments section. Let us know how you liked it, and if you made it without another cut of pasta, snap a picture and share it—we’d love to see!
