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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the lumache pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- 2
Prepare the Guanciale
While the pasta is cooking, cut the guanciale into small strips or cubes. In a large skillet over medium heat, add the guanciale and cook until it's crispy and golden, about 5-7 minutes. Remove from heat.
- 3
Combine Pasta and Sauce
Add the drained pasta to the skillet with the guanciale. Toss to combine, allowing the guanciale fat to coat the pasta. If the mixture seems dry, add some reserved pasta water to achieve desired consistency.
- 4
Add Cheese and Pepper
Remove the skillet from heat. Add the grated pecorino Romano cheese and plenty of freshly cracked black pepper to the pasta, tossing quickly to create a creamy sauce. Adjust seasoning with salt and more black pepper to taste.
- 5
Serve
Serve immediately with additional pecorino Romano and black pepper on top, if desired.
