My Number One SECRET To make Perfect RIGATONI ALLA 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.

Season the water with salt once it starts boiling.

Cut guanciale into strips about three-quarters of an inch wide.

Sizzle the guanciale in a pan without adding extra virgin olive oil, using the fat from the guanciale.

Grate pecorino Romano cheese using the finest setting on the grater.

Add rigatoni to the boiling salted water.

Drain the rigatoni once cooked and toss it in the pan with the guanciale.

Add grated pecorino Romano cheese and a little bit of pasta water to the rigatoni and guanciale.

Vigorously shake the pasta to emulsify the sauce, mixing the fats, pasta water, and starches to create a creamy consistency.

Plate the pasta and add extra sauce on top if desired.

Finish with a sprinkle of black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens