This is a classic Roman pasta dish - delicious in all its simplicity. The even better known Cacio e pepe is the same thing without the guanciale.
In Helsinki, guanciale can be found e.g. in the Hakaniemi hall. It keeps well so you can also buy a piece with you when you travel. You can use other cured pork, e.g. pancetta, as a substitute, but avoid bacon: the taste would be too smoky.
Method:
- Bring a large pot of water to the boil and add salt.
- Cook the pasta until just before it is al dente; reserve a little cooking water before draining.
- While the pasta cooks, sauté diced guanciale in olive oil for a few minutes over medium heat until slightly transparent.
- Grind fresh black pepper over the guanciale and add a little pasta water to the pan.
- Drain the pasta and add to the pan with the guanciale, toss well.
- Sprinkle with grated pecorino and mix immediately with the help of two forks for a creamy pasta.
