Pasta alla Gricia

Ingredients

• 12 oz oz Rigatoni or mezze rigatoni
• 5 oz oz Guanciale
• 3 oz oz Pecorino Romano, very finely grated, plus more for serving
• 1 tsp tsp Coarsely ground black pepper, plus more to taste
• as needed as needed Kosher salt, for pasta water, Salt lightly — both guanciale and Pecorino are salty

Instructions

1. Remove the tough rind from the guanciale if present. Cut into ¼-inch thick strips or batons. Do not mince.
2. Place the guanciale into a COLD skillet. Set over medium-low to medium heat.
3. Render slowly for approximately 8–10 minutes until the fat has rendered, the guanciale is golden and the edges are crisp. DO NOT ADD OIL.
4. Transfer approximately half of the crisp guanciale pieces to a plate. Leave the rendered fat in the skillet.
5. Add the black pepper to the rendered fat. Cook for approximately 20–30 seconds.
6. Bring pasta water to a boil. Salt lightly. Cook the rigatoni until 2–3 minutes shy of al dente. Reserve at least 1½ cups pasta water.
7. Transfer the pasta directly into the skillet with the guanciale fat. Add approximately ½ cup pasta water.
8. Toss vigorously over medium-low heat. Finish cooking the pasta until al dente.
9. REMOVE THE PAN FROM DIRECT HEAT. Allow it to cool briefly.
10. Add the Pecorino gradually while tossing continuously. Add pasta water a little at a time until the cheese, rendered guanciale fat and starch form a glossy sauce.
11. Fold the reserved crisp guanciale back in. Serve immediately. Finish with Pecorino Romano and fresh black pepper.

Nutrition

Chef's Notes

Classic Gricia is based on guanciale, Pecorino Romano, black pepper, pasta and pasta water. DO NOT add tomato, cream, garlic, onion, butter, olive oil or parsley. GUANCIALE IS THE CANONICAL MEAT — do not silently replace it with American bacon. If guanciale is unavailable, pancetta is a nontraditional substitute. This recipe must remain clearly different from Rigatoni Amatriciana — Gricia has NO TOMATO.

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