Pasta Alla Gricia (Printable Version)

# What You'll Need:

→ Pasta and Proteins

01 - 340g rigatoni or other small shaped dry pasta
02 - 225g guanciale, cut into 0.6cm pieces

→ Seasonings

03 - 2 teaspoons freshly ground black pepper
04 - 170g Pecorino Romano cheese, finely grated

# Step-by-Step Directions:

01 - Add the guanciale to a large skillet and cook over medium heat for about 10 minutes until crispy and golden. Be patient to allow the guanciale to fully render in its fat for maximum flavor. Transfer the crispy guanciale to a plate, leaving about 2 tablespoons of fat in the skillet.
02 - While the guanciale renders, bring a large pot of generously salted water to a boil. Add the rigatoni and cook until al dente, about one minute less than package directions. Reserve 2 cups of the starchy pasta water before draining.
03 - Add the freshly ground black pepper to the rendered guanciale fat and cook for about a minute. Pour in 1 cup of the reserved pasta water, turn heat to high, and boil until reduced by half.
04 - Add the cooked rigatoni to the skillet. Toss thoroughly with the rendered fat and reduced pasta water mixture using a wooden spoon, adding more reserved pasta water if necessary until pasta is well-coated.
05 - Stir half of the finely grated Pecorino Romano cheese into the pasta until fully incorporated. The sauce should appear creamy and glossy.
06 - Add the crispy guanciale back into the pasta and toss to combine evenly.
07 - Garnish with the remaining Pecorino cheese and additional freshly ground black pepper. Serve immediately while hot.

# Helpful Notes:

01 - Salt the pasta water generously - use a full rounded tablespoon for properly seasoned noodles.
02 - The starchy pasta water is crucial as it thickens the sauce while adding savory depth.
03 - High-quality ingredients make a significant difference in simple Italian recipes with few components.
04 - Freshly and finely grated Romano cheese melts most effectively when incorporated into the sauce.
05 - No additional salt is needed in the sauce due to the salted pasta water, cured meat, and cheese.

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