Rigatoni alla Gricia with Guanciale and Pecorino Romano

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is a leaner option, while bacon is more accessible and less expensive.

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grana padano

Parmesan is lower in fat, and Grana Padano is often less expensive.

Grate pecorino romano cheese onto parchment paper and set aside.

Cut guanciale into strips, ensuring to include both pork and fat.

Heat guanciale in a skillet over low heat to render the fat, stirring occasionally to avoid burning.

Salt the pasta water with 2 tablespoons of kosher salt per gallon of water and bring to a boil.

Add 1/2 pound of rigatoni to the boiling water and stir well to prevent sticking.

Continue to cook the rigatoni, stirring occasionally, while monitoring the guanciale.

Once the guanciale is crispy, remove half to maintain its crispiness and keep the rest in the skillet.

Add a couple ladles of pasta water to the skillet with guanciale and increase heat to medium to medium-high.

Transfer the rigatoni to the skillet when it's halfway cooked, adding more pasta water as needed to continue cooking it in the skillet.

Add black pepper to the pasta and guanciale mixture, stirring to combine.

Continue to add pasta water until the pasta absorbs the flavors and the sauce emulsifies, ensuring the pasta is not overcooked.

Once the pasta is done, add grated pecorino romano cheese and the reserved crispy guanciale back into the skillet.

Mix everything together to combine the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens