Pasta Alla Gricia (Printer-Friendly)

Four-ingredient Italian classic featuring crispy guanciale and Pecorino Romano cheese creating a creamy, pepper-infused pasta sauce.

# What You’ll Need to Cook:

→ Main Ingredients

01 - 12 ounces rigatoni or other small shaped dry pasta
02 - 8 ounces guanciale, cut into ¼-inch pieces
03 - 2 teaspoons black pepper, freshly ground
04 - 6 ounces Pecorino Romano cheese, finely grated

# Steps to Prepare:

01 - Add the guanciale to a large skillet and cook over medium heat for about 10 minutes until crispy and golden. Transfer the guanciale to a plate, leaving about 2 tablespoons of fat in the skillet. Scoop out excess fat if necessary.
02 - Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, typically about a minute less than the package directions. Reserve 2 cups of the starchy pasta cooking water, then drain the pasta.
03 - Add freshly ground black pepper to the guanciale fat in the skillet and cook for about a minute. Add 1 cup of the reserved pasta water, turn the heat to high, and bring to a boil. Cook until the mixture reduces by half.
04 - Add the cooked rigatoni to the skillet and toss with the rendered fat and pasta water mixture. Add more reserved pasta water if necessary. Ensure the rigatoni is thoroughly coated and not dry.
05 - Stir half of the finely grated Pecorino Romano cheese into the pasta until fully incorporated, creating a creamy and glossy sauce.
06 - Add the crispy guanciale to the pasta and toss thoroughly to combine.
07 - Garnish the pasta with the remaining Pecorino cheese and more freshly ground black pepper. Serve hot and enjoy!

# Extra Cooking Tips:

01 - Salt the pasta water generously to ensure the noodles are well-seasoned.
02 - Reserve 2 cups of pasta cooking water; its starch thickens the sauce and enhances flavors.
03 - Use high-quality ingredients for a better flavor outcome in this recipe.
04 - Finely grated Pecorino Romano cheese melts seamlessly into the sauce.
05 - Avoid adding extra salt to the sauce; the guanciale, cheese, and pasta water provide sufficient seasoning.

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