Pasta Alla Gricia Recipe / 4 Ingredient recipe

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta and bacon are more accessible alternatives that still provide a rich flavor.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan and Grana Padano are milder and more widely available.

Slice the guanciale into quarter-inch slices and then cut into thick lardons.

Place the guanciale in a cold Dutch oven without oil and turn the heat to medium-low.

Slowly bring the guanciale up to temperature to render out the fat, which will take about 10 to 15 minutes.

While the guanciale is cooking, bring 2.5 quarts of water to a boil without adding salt.

Once the water is boiling, add the rigatoni and stir to prevent sticking.

Cook the pasta until al dente, then reserve at least 2 cups of the starchy pasta water before draining.

Remove the guanciale from the pan with a slotted spoon, leaving the rendered fat behind.

Pour the reserved starchy pasta water into the rendered fat in the pan and let it boil for about 6 minutes to emulsify.

Add the cooked rigatoni to the pan with the emulsified sauce and stir to combine.

Add the Pecorino Romano cheese to the pasta and stir until melted and creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens