Authentic Pasta alla Gricia Recipe

Briefly toast black pepper in a dry pan over low heat until fragrant, about 1 minute. Transfer to a container and set aside. For best flavor, use freshly ground medium-coarse pepper.

Cut the guanciale into thick slices, then into 1/2 inch strips.

Finely grate the pecorino romano cheese.

Fry the guanciale in a dry pan over medium-low heat until the fat turns translucent. Increase heat slightly to crisp the outside.

Add spaghetti to boiling salted water and cook for 3/4 of the time recommended for al dente. Reserve about 1 cup of pasta water before draining.

When guanciale is fried to your liking, add white wine to the pan to deglaze, scraping up any browned bits.

Add the partially cooked, drained pasta to the skillet with the guanciale and wine. Add a few ladles of the reserved pasta water.

Add the toasted black pepper to the pasta. Continue cooking in the pan, adding more pasta water as needed, until al dente.

In a bowl, slowly drizzle one ladle of hot pasta water into the grated pecorino cheese, stirring continuously to create a smooth, creamy paste.

Remove the pan from heat. Add the cheese paste to the hot pasta and mix thoroughly with tongs (mantecatura) until well combined and creamy.

Serve immediately. Buon appetito!