How to Make the Easiest, Most Satisfying Pasta alla Gricia

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 quarter-inch pieces, stacking and cutting into half-inch pieces for nice chunks.

Add the guanciale to a cold Dutch oven with 1 tablespoon of extra virgin olive oil over medium-low heat.

Cook the guanciale gently for about 10 to 12 minutes until it renders fat and turns crispy.

In a separate pot, bring 2 quarts of water to a boil without adding salt.

Cook the rigatoni pasta in the boiling water until al dente, about 9 to 12 minutes, stirring occasionally to prevent sticking.

Use a slotted spoon to transfer the crispy guanciale to a bowl, leaving the rendered fat in the pot.

Drain the pasta using a colander placed over a bowl to capture the starchy pasta water, reserving 2 cups of it.

Add the reserved pasta water to the pot with the guanciale fat and 1 teaspoon of ground black pepper, bringing it to a boil.

Reduce the sauce for about 5 minutes until it reaches 1.5 cups, creating a creamy emulsion.

Lower the heat and add the drained pasta and the crispy guanciale back into the pot.

Stir in 1 cup of finely grated Pecorino Romano cheese, mixing for about a minute until the pasta is beautifully coated and creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens