Casarecce Recipe

Boil pasta water

Bring a large pot of water (about 4–5 liters) to a vigorous boil. Add 2 tablespoons of salt so the water tastes noticeably saline.

Cook casarecce

Add 400 g casarecce to the boiling water and cook until al dente according to package instructions (usually 9–12 minutes). Stir occasionally to prevent sticking. Reserve about 250 ml (1 cup) of pasta cooking water before draining the pasta.

Prepare guanciale

While the water heats, trim any very hard rind from 200 g guanciale and cut into 1 cm thick strips or 1 cm dice. The pieces should be roughly uniform so they render evenly.

Render guanciale

Heat a large sauté pan over medium heat. Add 1 tablespoon olive oil and the guanciale. Cook, stirring occasionally, until the fat has rendered and the guanciale is crisp on the edges but still tender in the center, about 8–10 minutes. If using onion, add the finely diced half onion in the first 4 minutes to soften alongside the guanciale. If using garlic to flavor, add whole clove with the guanciale and remove before adding tomatoes.

Deglaze

Increase heat slightly and pour in 60 ml dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 1–2 minutes.

Add tomatoes and simmer

Add 800 g crushed tomatoes to the pan, stir to combine with the rendered fat. Add 1/2 tsp red pepper flakes, 1/2 tsp freshly ground black pepper, and 1 tsp sea salt. Lower the heat so the sauce barely simmers and cook uncovered for 12–18 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning—sauces may need a touch more salt depending on the guanciale's saltiness.

Finish with Pecorino

When the sauce is almost ready and slightly thickened, remove from heat. Stir in 100 g finely grated Pecorino Romano off the heat to create a cohesive, slightly creamy texture. If the sauce seems too thick, add a few tablespoons of the reserved pasta water to loosen it.

Combine pasta and sauce: Add the drained casarecce directly to the pan with the sauce (if your pan is too small, return sauce to a larger pot). Toss over low heat for 1–2 minutes, adding reserved pasta water a little at a time to achieve a glossy emulsion that coats the pasta (use 2–4 tablespoons or up to 1/2 cup as needed). This helps the Pecorino bind to the pasta.

Adjust seasoning: Taste and add freshly ground black pepper and additional salt only if needed (remember the guanciale and Pecorino are salty).

Serve: Divide between 4 plates. Top each portion with extra grated Pecorino (about 7–8 g per serving) and a crack of black pepper. Serve immediately.