Pasta alla Gricia

Recipe courtesy of Lorenzo Boni

1 box Barilla Mezzi Rigatoni
1 ½ cup guanciale, cut thick julienne
1 cup Romano cheese
A good amount of black pepper, freshly ground
  1. Place a pot of water to boil; cook pasta according to directions.
  2. Toast black pepper in a dry skillet over medium heat for two minutes, this will bring out the aromatic of it.
  3. Meanwhile in a skillet render guanciale low and slow until it gets crispy, about 5-6 minutes.
  4. With the help of a spider remove crispy guanciale from the pan, set aside.
  5. Add one cup of pasta cooking water to the skillet and soon after drain pasta 3 minutes undercooked; add to the skillet. Reduce liquid over high heat while stirring the pasta continuously. Turn the heat off, wait one minute for the temperature to lower a little, stir in crispy guanciale, grated cheese and black pepper, mix well before serving.