PASTA ALLA GRICIA: La Madre de la Carbonara 🍝🇮🇹 || Italia con Chef Roberta

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.

Cut the guanciale into thick strips.

Heat a skillet over medium heat without adding oil, and add the guanciale directly to the cold skillet.

Add salt to boiling water in a pot.

Add the rigatoni to the boiling water.

While the pasta cooks, prepare the sauce.

Cut the Pecorino Romano cheese into pieces.

Mix the rendered fat from the guanciale with half of the Pecorino Romano cheese and some black pepper.

Reserve half of the guanciale for decoration.

Add some pasta water to the cheese mixture to create a creamy sauce.

Once the pasta is cooked, reserve some pasta water and drain the rest.

Combine the pasta with the sauce, mixing well to avoid lumps.

Finish the dish with the reserved guanciale, more Pecorino, and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens