![](https://cdn.statically.io/img/www.allrecipes.com/thmb/kwITZ-DyyebW7wnJfGwESQUdypc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5837764-3d52ce8061444fbb89f9e230786f3f79.jpg)
Ingredients
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1 pound thick spaghetti
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8 ounces guanciale (smoked pork jowl), thinly sliced
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black pepper to taste
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3 ounces finely grated Pecorino Romano cheese, divided
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.
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While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.
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At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.
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Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.
Cook's Note:
If you cannot find guanciale, you can use pancetta instead.
Nutrition Facts (per serving)
875 | Calories |
47g | Fat |
86g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 875 | |
% Daily Value * | |
Total Fat 47g | 60% |
Saturated Fat 18g | 92% |
Cholesterol 73mg | 24% |
Sodium 276mg | 12% |
Total Carbohydrate 86g | 31% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 25g | 50% |
Vitamin C 0mg | 0% |
Calcium 253mg | 19% |
Iron 4mg | 23% |
Potassium 359mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.