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!
Order the Freshest Seafood
for Inspired Recipes
Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
