AT A GLANCE
|01||Cook pasta in a large saucepan of boiling salted water according to packet instructions until al dente (5-10 minutes), drain (reserve 250ml pasta water), set aside.|
|02||Meanwhile, heat oil in a deep frying pan, add guanciale and stir until crisp (2-4 minutes). Remove from pan and set aside.|
|03||Add onion and garlic to pan (you should have plenty of fat to fry the onion in; if not, add a little oil) and cook over medium heat until very tender (10-15 minutes). Return guanciale to pan with pasta and reserved water. Season with pepper, then add half the cheese, stirring until the cheese melts and forms a sauce (1-2 minutes). Serve hot, scattered with remaining cheese and a generous amount of coarsely ground black pepper.|
Note Guanciale is cured pig's cheek or jowl. It is available from select Italian delicatessens and butchers.