Pasta alla Gricia with Guanciale and Pecorino

Ingredients

• 400 g rigatoni or mezze rigatoni
• 200 g guanciale (or pancetta), cut into 1 cm lardons
• 120 g Pecorino Romano, very finely grated
• 1½ tsp coarsely cracked black pepper
• 2 tsp kosher salt (for pasta water)
• 50 ml pasta cooking water (reserved)

Instructions

1. 1

   Bring a large pot of water to a boil. Salt it until it tastes pleasantly salty (less than usual — the guanciale and Pecorino are salty).

2. 2

   In a cold skillet, place guanciale and set over medium heat. Cook slowly for 8–10 minutes, rendering the fat and crisping the pieces. Set guanciale aside but keep all the rendered fat in the pan.

3. 3

   Cook rigatoni in the salted water until 2 minutes before al dente. Reserve at least 300 ml of pasta water before draining.

4. 4

   Add 150 ml pasta water to the pan with guanciale fat. Bring to a rapid simmer, then add the drained pasta and toss vigorously for 2 minutes.

5. 5

   Remove pan from heat. Add the finely grated Pecorino in 3 additions, tossing constantly and adding splashes of pasta water as needed to create a smooth, glossy sauce that coats the pasta.

6. 6

   Add the crispy guanciale back in, toss once more, and finish with the cracked black pepper. Serve immediately in warm bowls.