Pasta alla Gricia
Lazio · pasta · serves 4 · 25 min total · easy
Sometimes called the 'white amatriciana' — the proto-recipe from which carbonara and amatriciana evolved.
Ingredients
- 400 g rigatoni or mezze maniche
- 200 g guanciale
- 120 g Pecorino Romano, grated
- 1 tbsp black pepper, cracked
- 1 tbsp salt
Method
- Render guanciale slowly until crisp. Lift it out; keep half the fat.
- Boil pasta to al dente in lightly salted water.
- Tip pasta into the pan with the fat, off heat. Toss with pasta water, the guanciale, and cracked pepper.
- Add pecorino in two passes, tossing hard to emulsify. Add more pasta water if needed.
- Plate, shower with more pecorino and pepper.