Cacio e Pepe Rice with Guanciale

Name: Cacio e Pepe Rice with Guanciale
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 4 oz. guanciale , cut into 1/2" pieces; 6 tbsp. unsalted butter; 3 tbsp. brine-cured green peppercorns , rinsed and coarsely chopped; 1 ⁄ 2 tsp. coarsely ground black pepper, plus more for garnish; 1 tsp. kosher salt, plus more to taste; 4 cups cooked plain sushi rice; Grated Pecorino Romano, for garnish

Serves
serves 4-6

MICHAEL TUREK

The luscious fat from ground guanciale, Italian cured pork cheek, melts into a spicy sauce for this quick-fire risotto-like dish. Featured in: Hong Kong, Italian-Style

Ingredients

4 oz. guanciale, cut into 1/2" pieces
6 tbsp. unsalted butter
3 tbsp. brine-cured green peppercorns, rinsed and coarsely chopped
¹⁄₂ tsp. coarsely ground black pepper, plus more for garnish
1 tsp. kosher salt, plus more to taste
4 cups cooked plain sushi rice
Grated Pecorino Romano, for garnish

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Instructions

Step 1

Pulse guanciale in a food processor until ground; transfer to a 4-qt. saucepan. Add butter, green peppercorns, coarsely ground black pepper, salt, and 3⁄4 cup water; simmer over medium-high until butter is melted, 2–3 minutes. Stir in rice and cook until warmed through, 3–4 minutes. Divide rice between bowls; garnish with pecorino and more pepper.

Pulse guanciale in a food processor until ground; transfer to a 4-qt. saucepan. Add butter, green peppercorns, coarsely ground black pepper, salt, and 3⁄4 cup water; simmer over medium-high until butter is melted, 2–3 minutes. Stir in rice and cook until warmed through, 3–4 minutes. Divide rice between bowls; garnish with pecorino and more pepper.