Pasta
Rigatoni alla Gricia
The eggless, original Roman ancestor of carbonara, made with guanciale and pecorino.
25 minutestotal time
4 servingsserves
Easydifficulty
Ingredients
- 400g rigatoni
- 150g guanciale, diced
- 150g pecorino romano, grated
- Freshly ground black pepper
Method
Fry the guanciale in a dry pan until crisp and golden. Cook the rigatoni until al dente, reserving the cooking water.
Add the pasta to the guanciale with a little pasta water and toss.
Remove from the heat, stir in the pecorino until creamy, and serve with plenty of black pepper.
#pasta#pork#cheese#classic
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