Spaghetti alla gricia Gluten-free

320g Barilla Gluten Free Spaghetti No.5 250g Guanciale 60g Pecorino Romano, grated Salt, black pepper, to taste

Here are the four simple steps to prepare the classic version of pasta alla gricia:

Cut the guanciale into thick strips and fry it over medium heat for ten minutes, until it is golden brown and crunchy.

In a large pot of boiling salted water, cook the pasta al dente according to package directions. Add a ladle of pasta cooking water to the guanciale and sauté.

Drain the pasta and immediately combine with the Guanciale for 1-2 minutes.

Remove the pan from the heat and add the grated pecorino cheese and pepper, adding a little cooking water and toss together to combine. Serve immediately.