Pasta alla Gricia

Ingredients · 4 servings

• 400 gRigatoni
• 160 gGuanciale, cut into 1 cm strips
• 100 gPecorino Romano, finely grated
• 1 ½ tspBlack pepper, freshly ground
• 10 gSalt, for pasta water
• 120 mlWater, reserved starchy pasta water

Equipment

stovetop, large pot, skillet, tongs, grater, knife, cutting board, mixing bowl, small bowl, colander, measuring cup, wooden spoon

Instructions

1. 1
   Mise en place

   Gather rigatoni, guanciale, Pecorino Romano, salt, pepper, and water; set out a large pot, skillet, tongs, grater, knife, and bowl. · 3 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Prepare the ingredients

   Cut the guanciale into 1 cm strips, grate the Pecorino Romano finely, and crush the black pepper just before cooking for its aroma. · 7 min

   What to look for: Guanciale is in even strips and the cheese looks fluffy.

3. 3
   Boil the pasta

   Boil a large pot of salted water, add the rigatoni, and cook until 2 minutes shy of al dente, reserving 120 ml of the starchy water. · 12 min

   What to look for: Pasta bends but still has a firm pale core.

4. 4
   Render the guanciale

   Heat a dry skillet over medium heat, add the guanciale, and cook slowly until the fat melts and the edges turn golden. · 8 min

   What to look for: Fat is clear and bubbling, and the meat edges are crisp.

5. 5
   Toss with fat

   Transfer the rigatoni to the skillet, add 80 ml reserved pasta water, and toss until the fat coats every tube in a glossy emulsion. · 2 min

   What to look for: Pasta looks shiny and the liquid lightly clings to it.

6. 6
   Add cheese pepper

   Remove the skillet from heat, add Pecorino Romano and black pepper, and toss with more pasta water until creamy, not clumpy. · 2 min

   What to look for: Sauce is smooth, glossy, and lightly coats the pasta.

7. 7
   Serve at once

   Serve the pasta at once in warm bowls, spooning over any glossy sauce and finishing with the remaining Pecorino Romano. · 2 min

   What to look for: Bowls are hot and the sauce remains creamy.