Pasta alla Gricia
Pasta all gricia perfectly captures the essence of Roman cuisine. It's a classic dish that calls for very few ingredients but truly delivers on flavor.
Servings: 4
Equipment
- Pot Large
- Skillet Large Nonstick
- Cheese Grater or Microplane Grater
Ingredients
- 8 Ounces guanciale or pancetta, cut into ¼-inch cubes
- 12 Ounces rigatoni dried, uncooked
- ½ Cup pecorino Romano cheese finely grated
- 1 Teaspoon black pepper freshly ground
- 1 ½ Cups hot pasta water
Instructions
- In a large pot, bring at least 3 quarts of water to a boil and cook the rigatoni for about 8 minutes. When you add the pasta to the water, start sautéing the additional ingredients.
- In a large nonstick skillet, cook the guanciale over a medium heat, stirring occasionally, until it’s crispy and browned, 5 to 8 minutes. Make sure not to burn the guanciale.
- Remove the guanciale and leave about ¼ cup of the rendered fat in the skillet. When the guanciale cooks to a translucent color, it will continue and crisp quickly from this point.
- Turn off the heat and add a teaspoon of black pepper to the hot fat. Sauté for 1 minute or until the pepper is fragrant.
- When the pasta has cooked for 5 minutes, remove 1 ½ cups of the hot pasta water and set it aside to allow it to cool for 1 minute.
- Add the reserved pasta water to the pan, turn the heat for the skillet back to high and bring it to a boil, stirring the water into the grease to emulsify and make the sauce.
- Once the rigatoni has cooked for a total of 8 minutes, reserve an additional ½ cup of pasta water, then drain the pasta and set aside.
- Reduce the heat on the skillet to medium and add the drained cooked pasta, tossing gently to coat the rigatoni with the sauce, and continue to cook for an additional 3 to 5 minutes.
- Turn off the heat and add the cooked guanciale and ¼ cup of the grated cheese.
- Gently toss until the cheese has melted and the sauce looks glossy, adding more reserved pasta water if it looks too dry.
- Add the remaining cheese and stir to combine.
- Serve immediately, offering extra freshly ground black pepper and grated pecorino Romano cheese at the table.
Notes
Perfect timing: When you start the water for the pasta to boil, also begin cooking the remaining ingredients. This will result in a well-timed recipe.
Watch the guanciale: Keep an eye on the guanciale. You want your cooked guanciale golden brown and crispy, not burned!
Don't let the cheese clump: Ensure the starchy water and guanciale fat mixture isn’t too hot when you add the cheese. Gradually toss to emulsify and create a smooth sauce consistency.
Watch the guanciale: Keep an eye on the guanciale. You want your cooked guanciale golden brown and crispy, not burned!
Don't let the cheese clump: Ensure the starchy water and guanciale fat mixture isn’t too hot when you add the cheese. Gradually toss to emulsify and create a smooth sauce consistency.
Nutrition
Calories: 770kcal | Carbohydrates: 64g | Protein: 21g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 74mg | Sodium: 641mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 55IU | Calcium: 153mg | Iron: 1mg
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