How to Make PASTA ALLA GRICIA Like a Roman

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.

Bring a pot of water to a boil.

Add salt to the boiling water.

Cook the rigatoni pasta in the boiling water until al dente, about 10 minutes, or according to package instructions.

While the pasta is cooking, slice the guanciale into small pieces.

Heat olive oil in a large skillet over medium heat until hot.

Add the guanciale to the skillet and cook until crispy, about 5 minutes.

Once the guanciale is crispy, remove the skillet from heat.

Reserve some pasta water before draining the pasta.

Drain the rigatoni and add it to the skillet with the crispy guanciale.

Mix the pasta with the guanciale, adding reserved pasta water as needed to create a creamy sauce.

Grate Pecorino Romano cheese over the pasta and mix well until combined.

Season with freshly cracked black pepper to taste.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens