Crazy Delicious Pasta alla Gricia Recipe

Method8 steps · about 35 min

1. 1

   Step 1: Cut all the guanciale (6 oz) into ¼-inch strips, then into ¼-inch batons. If helpful for slicing, first chill it in the freezer for 15–20 minutes, then cut it; otherwise slice directly.

   Optional guanciale chill · 15 minUses 6 oz guanciale (cured pork jowl)

2. 2

   Step 2: Heat the 1 tbsp olive oil in a large skillet over medium-low heat. Add all the guanciale batons and cook for about 10 minutes, stirring often, until golden and crisp and their fat has rendered.

   Render and crisp the guanciale · 10 minUses 1 tbsp extra virgin olive oil · Sliced guanciale

3. 3

   Step 3: Lift all the crisp guanciale onto a plate with a slotted spoon, leaving the rendered fat and oil in the skillet. Take the skillet off the heat while the pasta cooks.

   Uses Crisp guanciale with rendered fat and olive oil

4. 4

   Step 4: Meanwhile, bring a large pot of water to a boil and salt it generously. Add all the dry rigatoni (8 oz) and cook until approximately halfway to its packet’s al dente time. Before draining, measure and reserve 1½ cups of the pasta cooking water, then drain the half-cooked rigatoni.

   Uses Water, enough to cook the rigatoni in a large pot; reserve 1½ cups of the resulting pasta water · Salt, to generously season the pasta cooking water · 8 oz dry rigatoni

5. 5

   Step 5: Add ¾ cup of the reserved pasta water to the rendered fat left in the skillet. Return it to the heat and bring to a boil. Cook for 1 minute, swirling often to form an emulsion.

   Emulsify the pasta water and fat · 1 minUses Fat and oil left after lifting out the crisp guanciale · ¾ cup from the measured 1½-cup pasta-water reserve

6. 6

   Step 6: Add all the drained, half-cooked rigatoni to the skillet and cook until al dente, tossing to coat it in the thick, glossy sauce. Add more of the remaining ¾ cup reserved pasta water only as needed to finish cooking and maintain the emulsion.

   Uses Emulsified guanciale fat and pasta water · All drained rigatoni from the 8 oz dry supply; reserved cooking water is separate · Only as much as needed from the remaining ¾ cup reserved pasta water

7. 7

   Step 7: Increase the heat to medium-high. Add all the reserved crisp guanciale, the 2 tsp black pepper and 2 oz of the grated Pecorino Romano (2 oz). Toss just until the cheese melts into the glossy sauce, then take the skillet off the heat.

   Uses Al dente rigatoni in glossy emulsified sauce · All reserved crisp guanciale; rendered fat has already gone into the sauce · 2 tsp coarsely ground black pepper · 2 oz Pecorino Romano (⅔ of the 3 oz supply)

8. 8

   Step 8: Serve immediately in two portions, topped with the remaining 1 oz Pecorino Romano.

   Uses Finished pasta alla gricia · 1 oz Pecorino Romano (⅓ of the 3 oz supply)