3 Ingredient Wonder Episode 10 - TONNARELLI (square spaghetti) ALLA GRICIA

Start by cutting the guanciale into thin strips (remove the rind). In a pan over medium heat, render the guanciale until crispy and golden, letting the fat melt out (no added oil needed).

Once rendered, remove the crispy guanciale and set aside for topping later. Leave half of the fat in the pan and set half on the side.

Add some freshly ground black pepper in the pan with the remaining fat.

Meanwhile, cook your tonnarelli in lightly salted (or even non-salted) water — the guanciale and pecorino bring plenty of saltiness.

In a bowl, mix the grated Pecorino Romano with some of the rendered guanciale fat and a splash of hot pasta water. Stir until it forms a smooth, creamy paste.

When the pasta is al dente, transfer it directly to the pan with the guanciale fat and pepper using tongs (save some pasta water!). Let it finish cooking on high heat, tossing and adding a ladle of starchy pasta water if it gets too dry.

Turn off the heat, let it cool for a minute or two (key to avoid clumping), then add the pecorino cream. Mix vigorously until the pasta is fully coated in the glossy sauce. Add more freshly ground black pepper, toss half of the guanciale, mix in, then plate, add more guanciale, more pecorino and black pepper… and buon appetito!