Long pasta: 300g
Grated Pecorino romano: 80g
Diced Guanciale (cured pork jowl): 120g
Salt & Pepper
Bring a pot of salted water to the boil and add the spaghetti. Cook until “al dente".
In a large skillet, cook guanciale stirring occasionally, until fat has rendered and guanciale is golden brown and crisp.
Drain the pasta and transfer it to the skillet. Mix with guanciale and half of the grated cheese.
Serve hot with more cheese on top.
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