Name: Pasta alla Gricia
Yield: 2 Servings
Ingredients: 1 tablespoon extra-virgin olive oil; 6 ounces guanciale (salt-cured pork jowl), cut into 3/4" pieces; 8 ounces rigatoni; Kosher salt; 2 teaspoons coarsely ground black pepper, preferably ground with a mortar and pestle; 3 ounces Pecorino Romano, finely grated on the small holes of a box grater (about 3 cups)

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Pasta alla GriciaMarcus Nilsson

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Recipe information

Yield
2 Servings

Ingredients

1 tablespoon extra-virgin olive oil

6 ounces guanciale (salt-cured pork jowl), cut into 3/4" pieces

8 ounces rigatoni

Kosher salt

2 teaspoons coarsely ground black pepper, preferably ground with a mortar and pestle

3 ounces Pecorino Romano, finely grated on the small holes of a box grater (about 3 cups)

Preparation

Step 1
Heat oil in a large skillet over mediumlow. Cook guanciale, stirring often, until it starts to brown and crisp, 10–15 minutes; it will shrink dramatically as the fat renders. Transfer to a small bowl with a slotted spoon; reserve skillet (do not wipe out).
Step 2
Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.
Step 3
Add 3/4 cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute. Add pasta and cook, tossing often and adding more pasta cooking liquid as needed, until pasta is al dente and a thick, glossy sauce forms, 5–7 minutes (this second cooking is why you undercook the pasta initially).
Step 4
Increase heat to medium-high. Add guanciale, pepper, and two-thirds of Pecorino; toss well to combine and melt cheese. Serve pasta topped with remaining Pecorino.

TagsPasta Rigatoni Italian European Guanciale Cured Meat Meat Pecorino Cheese Dairy Main Dinner Nut Free Quick Easy Weeknight Meals Simmer Saute Bon Appétit

Recipe notes

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