Roman-Style Spaghetti with Crispy Guanciale and Snap Peas

1. Prepare Boiling Water

Bring a large pot of water to a boil and season it generously with kosher salt.

2. Cook Guanciale

In a skillet or Dutch oven, add the diced guanciale and about 2 teaspoons of extra-virgin olive oil. Cook over medium heat until the guanciale is lightly crisped and its fat is rendered, about 9 to 12 minutes.

3. Cook Pasta and Snap Peas

Once the water is boiling, add the pasta and cook until it is almost al dente. Just before the pasta is done, add the thinly sliced snap peas to the pot.

4. Reheat Guanciale

Gently reheat the guanciale to keep it warm and crispy. Scoop out about half a cup of the pasta cooking water and set it aside.

5. Combine Pasta and Guanciale

Drain the pasta and snap peas, then add them to the skillet with the guanciale. Stir in 6 tablespoons of Cacio e Pepe Butter, tossing everything together well. Add the reserved pasta water as needed to achieve the desired sauce consistency.

6. Season and Serve

Season the dish to taste with freshly ground black pepper and, if needed, a bit more kosher salt. Transfer the pasta to bowls and top with freshly grated Pecorino Romano cheese.