Spaghetti Cacio e Pepe with Guanciale
SERVES: 4-6
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
COURSE: Main
Cacio e Pepe simply means “Cheese and Pepper” and is one of Rome’s most loved pasta dishes. The addition of crisp guanciale here is our surprise twist on the classic!
Ingredients
- 1 lb Citarella Dry Spaghetti
- 1/2 cup Guanciale, cut into small pieces
- 1 Tbsp fresh cracked pepper
- 2 cups grated Parmigiano Reggiano cheese
- Salt and pepper, to taste
Instructions
- In a large pot of boiling salted water cook pasta al dente, according to package instructions. Reserve 2 cups pasta water.
- Meanwhile in a large cold skillet add guanciale. Cook over low heat to slowly render the fat until golden brown. Remove guanciale from the pan, and drain on a paper towel. Turn heat to medium and add black pepper to the guanciale drippings, toast for 1-2 minutes until fragrant.
- In a large bowl add cheese and 1/4 hot pasta water at a time. Using a whisk mix in the water until fully incorporated adding more as needed until it resembles the thickness of a rich sauce. Add in black toasted pepper and pasta and mix until pasta is fully coated. Taste and adjust seasoning as necessary.
- Place pasta on serving platter and finish with crispy guanciale and more freshly ground black pepper. Enjoy with your favorite Citarella sides!
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