Rigatoni alla Gricia
Pasta alla Gricia is a traditional Roman dish made with guanciale, Pecorino Romano, black pepper, and pasta. It’s considered the ancestor of carbonara and amatriciana, but without eggs or tomato.
Ingredients: (serves 2-3)
250g La Molisana Rigatoni (spaghetti, or mezze maniche)
100g Fiorucci Guanciale (cut into strips)
70g Fiorucci Pecorino Romano (grated)
Freshly ground black pepper
Salt (for pasta water)
Method:
Place the guanciale in a cold pan over medium heat. Cook until golden and crispy, about five to seven minutes.
Remove from heat and set aside, leaving the rendered fat in the pan.
Bring a large pot of water to a boil and lightly salt it. Cook the pasta until just shy of al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Reheat the pan with the guanciale fat on low heat. Add a good amount of freshly ground pepper followed by the drained pasta and a splash of pasta water, stirring to coat the pasta in the fat.
Remove from heat and gradually add the grated Pecorino, tossing continuously to create a creamy sauce. Add more pasta water if needed.
Stir in the crispy guanciale, season with black pepper, and serve immediately with extra Pecorino on top.
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