Fettuccine Gricia Style (Fettuccine alla Gricia)

Ingredients for 4 persons
400 gr (14.10 oz) Fettuccine (Egg Pasta)
240 gr (8.46 oz) Grated Pecorino Cheese
30 gr (1.58 oz) Grated Parmesan Cheese
80 gr (2.82 oz) Guanciale (Pork' Cheek)
4 Tbsp Extra Virgin Olive Oil
2 Tsp Black Pepper

VIDEO RECIPE
Fettuccine Gricia Style (Fettuccine alla Gricia)

This is a typical roman recipe. To make this recipe you can choose between egg pasta like Fettuccine and dried pasta like spaghetti or bucatini. Chef Luigi suggest you the egg pasta because It's quick and easy to prepare, and the mix between this kind of pasta and guanciale (pork cheek) gives a unique taste to this recipe. If you don't find guanciale, use bacon.

Pour the extra virgin olive oil into the frying pan, add about 20 gr (0.70 oz) per person of diced guanciale and a teaspoon black pepper. Place the frying pan over low heat and cook guanciale until it becomes crispy. Meanwhile put Fettuccine into boiling salted water

Put in a dish 60 gr (2.11 oz) per person of fresh Roman pecorino cheese and 30 gr (1.05 oz) of parmesan which tempers the strong taste of pecorino. When the guanciale is crispy pour in a little pasta cooking water into the pan, which thicken the sauce and combine the flavours, when you add the water remove the pan from heat

Once Fettuccine are cooked "al dente" drain and transfer to the pan then sprinkle pecorino and parmesan all over Fettuccine, toss well, sauté, and if the pasta is too dry add a little more cooking water (just a little) toss and let it flavour over low heat
Sprinkle a serving dish with grated parmesan and when the sauce is thick and creamy, remove the pan from the heat, transfer the fettuccine to the dish, sprinkle with grated parmesan and serve