Guanciale, black pepper, Pecorino Romano, and pasta come together in a study of delicious minimalism.
, but as already discussed, gricia is its own thing, and we need to examine the porcine paradox through the gricia lens.
Once you have the guanciale, you'll need to cut it up and cook it. For gricia, I like to cut small batons that the French call. Cutting the guanciale this way ensures that there is an even distribution of fat and meat in almost every piece , which in turn leads to even cooking and fat-rendering. To properly crisp the guanciale, it's important to cook the pork over medium-low heat, so that it doesn't burn before it renders its fat.
High quality dried pasta, like the one at the top of the photo, produces the starchiest pasta water, and also has a coarse exterior texture that makes for a better sauce-holding surface. So what makes these two noodles so different? It mostly comes down to the ways in which they are extruded and dried. The piece of rigatoni on top, made by a small-scale manufacturer, has been extruded through a traditional bronze die that produces that signature rough texture.
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