Pasta alla Gricia
Rigatoni with crisp guanciale, Pecorino, and black pepper. Carbonara without the egg and amatriciana without the tomato.
Serves 4
Prep 5 min
Cook 20 min
Ingredients
- 12 oz rigatoni or spaghetti
- 6 oz guanciale or pancetta, cut in strips
- 1 teaspoon coarsely ground black pepper
- 1 cup finely grated Pecorino Romano
- Salt for the pasta water
Steps
Step 1. Boil the pasta in less water than usual, salted. Save 1 1/2 cups of the water, then drain.
Step 2. Cook the guanciale in a large cold pan over medium heat for 8 to 10 minutes until crisp. Add the pepper for 30 seconds.
Step 3. Add 3/4 cup of pasta water and bring to a simmer. Add the pasta and toss.
Step 4. Off the heat, add the cheese a handful at a time with splashes of water, tossing until creamy.
Where this recipe comes from
Yoribang Italian pasta recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Italian pasta dishes. Salt the pasta water well, until it tastes like mild seawater, and always save a cup of it: the starch is what makes sauces cling. Guanciale, Pecorino Romano, and ricotta salata are sold at Italian delis and many supermarkets.