Pasta alla Gricia
by Tavolino
A classic first course from Lazio cuisine, characterized by the creaminess created by the emulsion of pasta water, guanciale fat, and Pecorino Romano.
Ingredients
- Rigatoni 320 g
- Guanciale 250 g
- Pecorino Romano DOP 60 g
- Fine salt to taste
- Black pepper to taste
Preparation
- 1
Remove the rind from the guanciale (250 g) and cut it into strips about half a centimeter thick.
- 2
Bring a pot of water to a boil and add fine salt (to taste).
- 3
Sauté the guanciale (250 g) in a hot pan over medium-high heat for 10 minutes until golden brown.
- 4
Remove the guanciale from the pan, leaving the rendered fat in the bottom.
- 5
Cook the rigatoni (320 g) in the boiling water, draining them 2-3 minutes before the indicated time.
- 6
Finely grate the Pecorino Romano DOP (60 g).
- 7
Pour a ladle of pasta water into the pan with the guanciale fat and stir to create an emulsion.
- 8
Transfer the rigatoni (320 g) to the pan and finish cooking, tossing them to incorporate the starch into the sauce.
- 9
Remove the pan from the heat and add the grated Pecorino Romano (60 g).
- 10
Pour in a little hot pasta water and stir quickly to obtain a smooth cream.
- 11
Add the browned guanciale (250 g) set aside earlier and stir one last time.
- 12
Plate immediately and finish with a dusting of black pepper (to taste).