Pasta alla Gricia (Print Version)

# Ingredients:

01 - 1 tablespoon of freshly ground black pepper.
02 - 170 g of pecorino cheese.
03 - 170 g of guanciale or pancetta.
04 - 120 ml of white wine.
05 - 300 g of spaghetti or tonnarelli.

# Instructions:

01 - Heat up a pan and toast the black pepper for 60 seconds. Set it aside.
02 - Slice the guanciale into strips, then fry on medium heat until it's crunchy.
03 - Cook your pasta until it's about 75% done compared to the instructions on the box.
04 - Pour in the white wine to scrape up the browned bits from the guanciale.
05 - Add the drained pasta to the pan with a splash of pasta water. Stir in the toasted pepper.
06 - Mix grated pecorino with some of the hot pasta water until it turns into a smooth sauce.
07 - Toss the cheesy sauce with the pasta and serve it up right away.

# Notes:

01 - Authentic dish from Rome.
02 - Pasta water is the key to making your sauce creamy.

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