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Classic Roman Pasta alla Gricia (Rigatoni with Crispy Guanciale and Pecorino Romano)
The sacred Roman forefather of Carbonara: al dente rigatoni tossed in an emulsified silky cream of rendered crispy guanciale fat, starchy pasta water, sharp aged Pecorino Romano, and cracked black pepper.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
servings
4
- Bronze-die rigatoni or mezze maniche pasta400 g
- Aged pork guanciale, sliced into thick matchsticks200 g
- Pecorino Romano DOP cheese, very finely grated120 g
- Whole black peppercorns, coarsely crushed1 Ā½ tsp
- Coarse salt for pasta water1 tbsp
Preparation Steps
1
Render guanciale in a dry pan over medium-low heat 8-10 mins until golden and crispy; reserve half the crispy bits on a plate.
10 min timer
2
Boil rigatoni in moderately salted water until 2 minutes shy of al dente.
10 min timer
3
Add a ladle of starchy pasta water to rendered fat in skillet with pepper; transfer pasta and toss vigorously to emulsify.
2 min timer
4
Remove completely from heat, rain in grated Pecorino while tossing continuously into a glossy sauce; top with crispy reserved guanciale and serve.
2 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
680
Protein
26g
Carbohydrates
72g
Fat
32g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
