Ingredients

• 1 lb. thick spaghetti

• 2 cups Pecorino-Romano, shredded

• ½ lb. guanciale (use pancetta or thick bacon if you need)

• Fresh cracked black pepper

• Salt

• Vito and Joes Olive Oil

How to Prepare

1. Bring a pot of salted water to a boil for your pasta. Use about half as much water as you would normally.

2. While the water is heated, roughly chop ½ lb. guanciale into cubes. Bring a pan up to medium heat and add the chopped guanciale. (No need to add oil; the fat will render.) Cook until it’s browned significantly.

3. Once the water reaches a boil, add your pasta and cook for around 6 minutes.

4. Once the guanciale is significantly browned, turn the heat down to low. As the pasta continues to cook, add around ½ cup of the pasta water to the pan to deglaze. Add around 1 tbsp. freshly cracked black pepper and cook down until it starts to thicken.

5. After the water has mostly cooked down, add a few small handfuls of Pecorino-Romano to the pan and mix in.

6. After the pasta has cooked for six minutes, transfer it to the pan along with 1 cup of pasta water. Mix as the water cooks down.

7. Add a few more small handfuls of Pecorino-Romano and mix. Continue until you’ve used all the cheese.

8. Transfer to a serving dish, garnish with more shredded Pecorino-Romano, and enjoy!