Cacio e Pepe Soup with Crispy Guanciale

In a skillet over medium heat, cook the diced guanciale until crispy and golden brown, rendering its fat. Remove the guanciale with a slotted spoon and set aside on a paper towel-lined plate. Reserve the rendered fat in the skillet.

Add the olive oil to the skillet with the reserved guanciale fat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour the chicken broth into a large pot or Dutch oven. Add the cooked onion and garlic mixture and the diced potatoes. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.

Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth, then return it to the pot.

Return the pot to low heat. Stir in the grated Pecorino Romano cheese and heavy cream. Stir constantly until the cheese is melted and the soup is smooth and creamy. Be careful not to overheat the soup, as this can cause the cheese to separate.

Stir in the freshly ground black pepper. Season with salt to taste.

Ladle the soup into bowls. Top with the crispy guanciale, extra grated Pecorino Romano cheese, freshly ground black pepper, and chopped fresh parsley. Serve immediately.