Ingredients

• 1 tbsp extra virgin olive oil
• 6 oz guanciale (cured pork jowl) or substitute pancetta
• 8 oz penne
• Salt
• 2 tsp freshly ground black pepper
• 3 oz Pecorino Romano or Crotonese

Directions

1. Cut guanciale into ½ by ¼ inch thick pieces
2. Heat oil in a large skillet over medium low. Cook Guanciale slowly until it browns and most of the fat has rendered, about 15 minutes. Transfer to a bowl with a slotted spoon leaving the fat in the skillet.
3. Meanwhile, cook the pasta in a large pot of water, stop three minutes before the cooking instructions for al dente, drain, reserving 1 cup of the pasta cooking water.
4. Add ¾ cup of the water to the reserved guanciale fat in the skillet and bring to a gentle boil for a minute, stirring often until it starts to emulsify. Add the pasta to the skillet, stir until al dente.
5. Add remaining water as needed.
6. Increase heat to medium high, add the Guanciale, black pepper and two thirds of the Pecorino, toss well to combine. Serve immediately topping with more Pecorino and fresh ground pepper.