Pasta alla Gricia

Cut the guanciale in small cubes and fry in a little bit of butter and/or olive oil until the fat has rendered and the cubes start to crisp up nicely

Cook the pasta in medium salty water (1 tbsp/l)

Transfer the pasta to the pan with the guanciale when 2 minutes of the cooking time remains and finish the cooking together with the guanciale with a little bit of the pasta water

Add the finely grated pecorino romano and freshly cracked pepper and toss until evenly coated, adjusting the texture with more pasta water or pecorino romano

Serve with more grated pecorino. I find a little bit of chopped parsley on top brightens up the flavours nicely