- 1
- 10 mins
- 25 mins
Ingredients
- Kosher salt, to taste
- 1 pound spaghetti
- 1 tablespoon olive oil
- 7 ounces guanciale, cut into 1 1/2-by-1/2-inch strips
- 1/2 cup white wine
- 1 cup grated Pecorino Romano, plus more for garnish
- Freshly ground pepper, to taste
Preparation
Step 1
1. Bring a large pot of water to a rolling boil over high heat. Season the water with salt. Add the pasta and cook until al dente, 9 to 11 minutes. Drain, reserving 1 cup of the cooking liquid.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the guanciale and cook, turning often, until golden brown, 10 to 12 minutes.
3. Add the white wine and cook until slightly reduced, 2 minutes. Pour in the reserved 1 cup of cooking liquid and bring to a simmer.
4. Add the pasta and the grated cheese and toss to coat. Cook, stirring vigorously, until a thick sauce forms, 2 to 3 minutes more. Season with salt and pepper.
5. Divide the pasta between plates and garnish with more grated cheese and freshly ground black pepper, then serve.