Cacio e Pepe Rice with Guanciale
Fatty ground guanciale, Italian cured pork cheek, melts into a spicy sauce for this risotto-like dish.
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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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