Pasta alla Gricia uses guanciale as a key ingredient so start by removing the skin and cutting the piece into long strips and then smaller pieces.

Boil 5L water in a large pot and add 1 tablespoon rock salt, wait to dissolve then add your desired dry pasta. Cook pasta 1 minute less than packet instructions.

Put a medium size pan on your stove at a low-medium heat and add the guanciale. Leave to simmer and cook in its own oil for approx. 5 minutes or until it starts to become crispy with slightly golden edges. This crunch is just what you want from Pasta alla Gricia.

In the meantime, mix the pecorino cheese with 3 tablespoons of pasta water. It should form into a thick almost dough-like paste.

When the pasta is 2 minutes from being ready, scoop up a mug full of pasta water and leave to the side.

Once the pasta is cooked, strain it using a hand held sieve and transfer it into the pan with the guanciale. Then add ½ mug pasta water and gently mix using a wooden spoon.

Leave to simmer for a minute while the water reduces to no more then 4-5 tablespoons.

Remove the pan from heat and add the pecorino paste you created earlier for your pasta alla gricia. Stir through until it melts and spreads evenly throughout, creating a light, creamy sauce.

Once the pasta is smothered in sauce and the guanciale has spread in between the pasta and on top, it is time to serve!

E ora si mangia, Vincenzo’s Plate….Enjoy!