Spaghetti with Guanciale, Parmesan and Chives

Course Appetizer, Main Dish
Cuisine Italian
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 2 generous servings


  • 2 ounces guanciale or pancetta cut in 1/4-inch cubes
  • tablespoon extra virgin olive oil
  • 1/3 cup white wine
  • Freshly grated black pepper
  • 1/3 cup grated Parmigiano Reggiano or aged pecorino cheese
  • 4 ounces spaghetti or bucatini
  • 2 tablespoons kosher salt
  • 1 to 2 tablespoons chives snipped in small pieces


  1. In a skillet large enough to hold the cooked pasta, cook the guanciale cubes in olive oil over medium-low heat until most of the fat has melted into the oil and the cubes crisp, losing their gelatinous look. Stir in the wine, cooking until most has evaporated. Season with black pepper and stir in half of the cheese. Keep warm.
  2. Meanwhile, bring a medium saucepan filled two-thirds full of cold water to a boil. Add the salt and the spaghetti, stirring well to separate the strands. When the water returns to a boil, adjust the heat to keep it at a brisk simmer. Cook until the spaghetti is al dente (start tasting after 8 minutes).
  3. Using a large strainer or tongs, transfer the pasta to the skillet, turning it with tongs to combine with the sauce. Cook over low heat a few minutes longer, adding the chives and remaining cheese just before serving.