Chef Vincenzo proposes the italian recipe of gricia

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.

Boil water in a large pot and add salt once boiling.

Cook rigatoni in boiling water until al dente, about 10-12 minutes.

While pasta cooks, slice guanciale into small strips.

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

Add guanciale to the skillet and cook until crispy, about 5-7 minutes.

Remove skillet from heat and set aside once guanciale is golden brown.

Reserve 1 cup of pasta cooking water before draining the rigatoni.

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

Toss rigatoni in the skillet to coat with the guanciale fat.

Gradually add reserved pasta water, stirring until a creamy sauce forms.

Add grated pecorino cheese and freshly cracked black pepper, mixing well.

Taste and adjust seasoning with salt if necessary.

Serve immediately, garnished with extra pecorino and parsley.

Cooking Techniques

Spice Level:

Allergens