Rigatoni Alla Gricia

• 14 ounces (400 grams) pasta (rigatoni, spaghetti or bucatini are favourites)
• 1 tablespoon olive oil
• 7 ounces (200 grams) guanciale slices, cut into strips
• 1 cup (100 grams) grated Pecorino Romano cheese, plus extra for serving
• freshly ground pepper, if desired

1. Put a large pot of water on to boil. Add a teaspoon of salt and add the pasta to cook.
2. Heat olive oil in a skillet or wide pan large enough to eventually hold all the pasta. Add the guanciale and over low-medium heat, gently cook until the fat becomes transparent and the meat rosy pink but not crisp and browned. Remove from heat until pasta is ready.
3. When pasta is about 1-2 minutes from being done (check the recommended cooking time on the packet and deduct 2 minutes; check by biting into one), remove about 1 cup (250 ml) of the pasta cooking water with a ladel and set aside. Drain the rest of the pasta and add to the pan with the pancetta.
4. Over medium heat, add about three-quarters of the past cooking water and agitate the pan or stir with a wooden spoon until the liquid becomes creamier-the fat and the water should make an emulsion as they are agitated together.
5. Remove from the heat and add the grated cheese. Stir the mixture or agitate the pan until the cheese has melted and your pasta has a thick, glossy dressing just clinging to it. Serve immediately with extra cheese and a generous grating of black pepper, if desired.

pasta, olive oil, romano cheese, freshly ground pepper

Taken from food52.com/recipes/70663-rigatoni-alla-gricia (may not work)