Ingredients
4
4 servings
- •1 (16 ounce) package spaghetti
- •5 ounces guanciale (cured pork cheek), diced
- •1.25 cups freshly grated Pecorino Romano, plus more for serving
- •freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, saving about 1 cup of cooking water.
- Meanwhile, place guanciale in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 3 minutes. Add pasta water, cooked spaghetti, and grated Pecorino Romano cheese. Mix well.
- Distribute pasta amongst 4 bowls and serve with freshly ground black pepper and extra Pecorino Romano cheese.
Nutritional Facts
Per 4 servings
- Calories: 622
- Carbohydrate: 85g
- Fat: 17g
- Fiber: 4g
- Protein: 31g
- Sugar: 3g
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