Ingredients
Scale
- 400 grams bucatini
- 150 grams guanciale
- 100 grams Pecorino Romano cheese
- 1 black pepper, freshly ground
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the bucatini and cook until al dente.
- In a skillet, cook the guanciale over medium heat until crispy.
- Drain the pasta, reserving some pasta water.
- Add the bucatini to the skillet with guanciale, mixing well.
- Add grated Pecorino Romano and a bit of reserved pasta water to create a creamy sauce.
- Season with freshly ground black pepper and serve immediately.
Notes
- For a creamier sauce, add more Pecorino Romano as needed.
- Ensure the guanciale is cooked properly for the best flavor.
- Use freshly ground black pepper for enhanced taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Meat-based
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 0 grams
- Sodium: 600 mg
- Fat: 30 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 60 mg