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"It is so simple," says Rach about this dish, "that it's silly. Like, you don't even have to print the recipe! You just watch it once and you have it forever and ever and ever." She combines chitarra (square "guitar string" spaghetti) with sauteed leeks and guanciale, wine, lemon juice, pecorino and crispy shallots, and the result is "absolutely delicious." Because there are so few ingredients, Rach says to use the best ones possible. You'll definitely taste the difference.
Place a pot of water on to boil for pasta.
Halve the leeks, then wash, dry and slice ¼ to ½ inch across, whites and light greens.
Cut the guanciale into ¼-inch-thick slices, then into batons.
In a large skillet, heat EVOO, 4 turns of the pan, over medium heat. Render, lightly brown and crisp the guanciale, then add the leeks and bay and cook 20 minutes to soften and fully develop their flavor. Add wine and simmer over low heat.
Salt water and cook pasta 1 minute less than directions.
Reserve 1 cup starchy cooking water, transfer with tongs or drain in strainer and combine with leeks. Add lemon juice, stir, then toss with cheese and reserved water to emulsify. Transfer to serving bowl. Top with crispy shallots and serve.