Casarecce alla gricia

Slice the guanciale about ½ cm thick, then cut into thin strips.

Place the guanciale in a hot pan and cook over medium-high heat, stirring often until golden but not burnt. Remove and set aside.

Cook the casarecce for about 10 minutes. Drain directly into the pan, add a ladle of pasta water, Pecorino, the cooked guanciale, and freshly ground pepper.

Toss everything together until the sauce becomes creamy — the starch from the pasta will naturally thicken it.

Serve immediately with an extra sprinkle of black pepper to taste.