Method

1. Trim off the hard outer layer of the guanciale and cut it into strips.

    

   Cook the paccheri in lightly salted boiling water, stirring occasionally to prevent them from sticking.

    

   Meanwhile, heat a large skillet over medium heat and sauté the guanciale until it releases its fat and becomes crispy, without burning. Remove it from the skillet and set aside, leaving the rendered fat in the pan.

    

   Transfer the paccheri to the skillet with the guanciale fat 2–3 minutes before the end of their cooking time. Add approximately 4–5 tablespoons of the pasta cooking water and continue cooking over medium-low heat, stirring gently.

    

   Gradually add the grated smoked Metsovo cheese, stirring continuously until it melts and forms a smooth, creamy emulsion. If necessary, add a little more pasta cooking water.

    

   Add the guanciale and gently toss until the sauce emulsifies and coats the pasta evenly, creating a smooth, creamy consistency through the Italian technique known as mantecatura.

    

   Serve immediately on warm plates.

2. TIPS

   Cook the guanciale over medium heat to allow the fat to render gradually and the meat to become crispy without burning.

   Use only a small amount of salt in the pasta water, as both the guanciale and smoked Metsovo cheese are already salty.

   Keep the heat at medium-low while emulsifying the sauce and stir continuously to help the cheese melt evenly and combine with the starch in the pasta water, creating a smooth emulsion.