Authentic Pasta Alla Gricia (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
12 ounces rigatoni or other small-shaped dry pasta
02 -
8 ounces guanciale, cut into ¼-inch pieces
03 -
2 teaspoons freshly ground black pepper
04 -
6 ounces Pecorino Romano cheese, finely grated
# Step-by-Step Directions:
01 -
Add guanciale to a large skillet and cook over medium heat for about 10 minutes until crispy and golden in color. Transfer guanciale to a plate, leaving about 2 tablespoons of rendered fat in the skillet. Remove excess fat if necessary.
02 -
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 1 minute less than the package directions. Reserve 2 cups of starchy pasta water and drain the pasta.
03 -
Add freshly ground black pepper to the rendered guanciale fat in the skillet and cook for 1 minute. Add 1 cup of reserved pasta water, bring to a boil over high heat, and reduce the mixture by half.
04 -
Add the cooked rigatoni to the skillet. Toss the rigatoni in the rendered fat and pasta water mixture until thoroughly coated, adding more reserved pasta water if necessary.
05 -
Add half of the finely grated Pecorino Romano cheese to the pasta. Stir until fully combined, creating a creamy and glossy sauce.
06 -
Add the crispy guanciale back to the pasta and toss to combine.
07 -
Garnish with the remaining Pecorino Romano cheese and additional freshly ground black pepper. Serve hot and enjoy.
# Helpful Notes:
01 -
Salt the water generously to season the pasta as it cooks.
02 -
Reserve 2 cups of pasta cooking water to thicken the sauce.
03 -
Use high-quality guanciale and Pecorino Romano cheese for the best flavor.
04 -
Freshly grated Pecorino Romano cheese melts better for a creamy sauce.
05 -
Avoid adding additional salt to the sauce as the ingredients are already well-seasoned.