A 15 minute dinner from beginning to end with few ingredients — super delicious and so easy to make. Be sure to save a cup of the water you cook the pasta in. I’m straight up licking every drop off my fingers, it’s that good.
Kosher salt, to taste
1 pound spaghetti
1 tablespoon olive oil
7 ounces guanciale, cut into 1½-by-½-inch strips. I can’t ever find guanciale in the third world country of Silicon Valley, so I buy 4 slices of pancetta at the deli counter and ask them to cut it in about 1/4″ slices.
½ cup white wine
1 cup grated Pecorino Romano, plus more for garnish
a pinch of red pepper flakes, or to taste
2 tablespoons minced parsley
Freshly ground pepper, to taste
1. Bring a large pot of water to a rolling boil over high heat. Season the water with salt. Add the pasta and cook until al dente, 9 to 11 minutes. Drain, reserving 1 cup of the cooking liquid. DON’T FORGET TO SAVE THE WATER!!!
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the guanciale and cook, turning often, until golden brown, 8 to 10 minutes.
3. Add the white wine and red pepper flakes, and cook until slightly reduced, 2 minutes. Pour in the reserved 1 cup of cooking liquid and bring to a simmer.
4. Add the pasta and the grated cheese and toss to coat. Cook, stirring vigorously, until a thick, silky sauce forms, 2 to 3 minutes more. Season with salt and pepper.
5. Divide the pasta between plates and garnish with the minced parsley and more grated cheese and freshly ground black pepper, and eat it up!