Ingredients
4
4 servings
- •1 (16 ounce) package bucatini pasta
- •1 tablespoon extra-virgin olive oil
- •10 ounces guanciale (cured pork cheek), cut into strips
- •4 tablespoons finely grated Pecorino Romano cheese, or more to taste
- •freshly ground black pepper to taste
Instructions
- Bring a large pot of very lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until almost tender yet still pretty firm to the bite, 8 to 10 minutes.
- Meanwhile, heat oil in a large nonstick skillet over low heat. Add guanciale and cook slowly until it has rendered all its fat and is crispy on the outside and soft on the inside, 8 to 10 minutes.
- Drain bucatini and reserve cooking water.
- Transfer bucatini to the skillet with the guanciale and finish cooking the pasta in the pan juices, adding a little pasta water at a time until pasta has the right consistency. Stir in Pecorino Romano cheese and season with black pepper. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 795
- Carbohydrate: 84g
- Fat: 39g
- Fiber: 3g
- Protein: 25g
- Sugar: 0g
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