This recipe is Roman and very simple, but classic!! It's like a sister recipe to cacio e pepe and carbonara, sans the egg component and it's traditionally made with spaghetti or rigatoni. Since pecorino romano cheese and guanciale are both very salty, there's an exception here and you do not need to salt the pasta water.
If you don't live near an Italian market or can't find guanciale, you could try using cubed pancetta or even thick cut bacon as a substitute.
What you need:
What to do:
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