Pasta alla Gricia
Guanciale, pecorino, pepper, pasta. These are the ingredients for one of Rome’s cornerstone pastas, Pasta alla Gricia.
Ingredients
- ¾ Pound rigatoni
- 1 4 Ounce Package pancetta or guanciale cubed
- 1 Tablespoon olive oil (if necessary)
- ½ Teaspoon freshly cracked pepper plus more for serving
- ½ Cup Pecorino Romano cheese grated, plus more for serving
- kosher salt
Instructions
- In a large skillet over medium low heat, cook the pork (and olive oil if using), stirring occasionally, until the fat has rendered and the pork is crispy but still tender; about 15 minutes. With a slotted spoon, remove the pork to a bowl and set aside. Add the pepper to the pan and stir.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook the pasta to 3 minutes less than package directions for al dente.
- With a spider or slotted spoon, transfer the pasta to the skillet along with 1 cup of the pasta cooking water. Stir until the pork fat and starchy pasta water emulsify into a glossy sauce and the pasta has finished cooking; about 2 minutes. Add the cheese and stir until melted through. Add the pork back to the pan and give it a final stir.
- Serve right away with more pepper and pecorino.
- Get every pasta lover you know on the horn and tell them that Pasta alla Gricia deserves their attention!
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