Classic Italian Spaghetti Alla Gricia

1. Cook the guanciale in a pan over medium heat until crispy and golden, rendering the fat.

2. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.

3. Reserve about 1 cup of the pasta cooking water before draining.

4. Drain the spaghetti and add it to the pan with the guanciale.

5. Stir in the Pecorino Romano cheese and black pepper.

6. Add some of the reserved pasta water and toss to create a creamy sauce.

7. Serve immediately.

Tips

1. Do not substitute guanciale with pancetta to ensure the authentic flavor of the dish.