Roman-Style Rigatoni Alla Gricia

• 1 pound rigatoni
• 6 ounces guanciale
• 1/4 pound Pecorino Romano, grated
• freshly ground black pepper
• 1 small onion, finely chopped (optional)
• 1/2 cup white wine (optional)

1. Cut the guanciale in thick slices, then cut the slices in chunks about 1/3 wide.
2. Throw the cut guanciale in a hot pan until the fat melts and the meat starts browning.
3. Add onion and white wine, if using, and allow the wine to evaporate.
4. Turn off the flame.
5. Cook the rigatoni al dente and add to pan.
6. Mix it up in the pan quickly until all the pasta gets moist with fat.
7. Divide among plates and sprinkle with some freshly ground black pepper and grated pecorino romano.

rigatoni, romano, freshly ground black pepper, onion, white wine

Taken from www.foodrepublic.com/recipes/roman-style-rigatoni-alla-gricia-recipe/ (may not work)