Welcome back!  Today, we have the second in our series on the four Roman pastas: Pasta alla Gricia! This builds off of the concepts found in the Cacio e Pepe, this time introducing a new ingredient, guanciale, or cured pork jowl. This fatty cut is where this sauce gets its richness from, as the oils derived from the meat is what everything is eventually cooked in. You might also see this called "carbonara without egg", which may be technically true, but doesn't really capture the differences of the dishes. Pasta alla Gricia Makes about 4 servings Ingredients: 12 ounces pasta (we used rigatoni, spaghetti is also used) 6 ounces guanciale 1 tablespoon olive oil 1 1/2 teaspoon black pepper 3 ounces Pecorino Romano, grated Don't forget to save some pasta water, about 1/2 to 1 cup. Directions: In a pan, cook the guanciale in the olive oil for about 5 minutes, until crispy. Once done, take the pan off the heat and remove the guanciale, but save the oil/fat. Crush the black p...