Pasta alla gricia (Rigatoni with guanciale)

Name: Pasta alla gricia (Rigatoni with guanciale)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Rigatoni 0.7 lb; Guanciale (already peppered) 0.5 lb; Pecorino Romano PDO cheese to grate ½ cup; Fine salt to taste

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568

Calories per serving

Energy Kcal 568
Carbohydrates g 66.3
of which sugars g 2.4
Protein g 25.9
Fats g 22.2
of which saturated fat g 8.63
Fiber g 2.1
Cholesterol mg 63
Sodium mg 2879

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Average

Listen to the recipe

PRESENTATION

Rich flavor and creamy texture come together in Pasta alla Gricia, a classic Roman pasta dish families really appreciate on busy weeknights or casual weekends.This iconic rigatoni with guanciale recipe stands out with a rich, salty bite from crispy guanciale—DELICIOUS every single time—pairing so nicely with fluffy shavings of Pecorino Romano.Soft pasta with that slightly chewy texture works well for everyone at the table, while the creamy finish and simple look make it a favorite for family dinners or as a go-to easy meal when everyone’s hungry.Most home cooks find good comfort in this Italian dish, since it brings out BIG flavor using just a few quality elements.A golden color and savory aroma usually turn heads—especially when the bowl gets a generous hit of black pepper.Most families tend to request Pasta alla Gricia for gatherings, since flavor is bold enough to stand alone or join up with salads and roasted veggies.People often say the way the creamy sauce hugs every piece makes it a truly memorable meal.

Quick family dinners become a lot easier with a trusty easy pasta dish like this, because every bite of rigatoni with guanciale just keeps folks coming back for seconds.Versatility is a bonus—some like to mix in extra pepper, maybe finish with more Pecorino Romano, or change up side dishes to match the mood.Kids often go for simple bowls, while adults appreciate the full Roman flavor and a glass of wine on the side (if that’s your thing).You can count on starchy pasta water balancing everything for a soft and silky sauce—works every time—even if dinner feels rushed.Serving Pasta alla Gricia looks pretty nice for guests, but really it’s the easy, bold taste that keeps home cooks reaching for this recipe.The combination of creamy, salty, and good textures create a meal everyone remembers fondly.Definitely a must for any home cook’s Italian recipe collection, with that family-friendly quality that everybody smiles about.

How to prepare Pasta alla gricia (Rigatoni with guanciale)

To prepare pasta alla gricia, first place a pot full of water on the burner that will be used to cook the pasta. At this point take the guanciale and cut slices 1/2" (1 cm) 1 thick. Then separate any rind that may be present (you can keep it in the fridge and use it in other recipes, such as soups) and from the slices you get strips about 1/8" (half a cm) 2 thick. Pour the guanciale into a pan already hot, without adding more fat 3;

Let it sizzle on medium heat for about ten minutes until it is golden and crisp 4, taking care not to burn it. In the meantime the water will have come to a boil, salt and cook the pasta 5; while the pasta cooks, finely grate Pecorino cheese. When 2 minutes are left before the pasta is done, slow down the cooking of the guanciale by adding a ladle of cooking water. The cooking of the guanciale will stop and the starch released from the pasta will create a pleasant cream 6. Jiggle the pan a little bit to move the pieces of guanciale.

At this point your pasta is done, add it directly to the sauce 7, preserving the cooking water. Stir for about 1 minute, shake the pan and stir. Then remove the pan from the heat, sprinkle with a third of grated Pecorino cheese 8 and add a little more cooking water if necessary 9.

Stir and toss the pasta again; you will notice that a tasty cream will have been created 11. You can then serve pasta alla gricia and garnish each plate with the remaining Pecorino cheese 12.

Storage

We recommend eating immediately. If you prefer, pasta alla gricia can be stored in the fridge for up to 1 day.

Freezing is not recommended.

Tips

Guanciale should be cooked in a hot pan over medium heat, checking occasionally to avoid burning it. If the guanciale you use is not already peppered on the outside, add grated black pepper to taste while cooking.

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