Pasta alla Gricia is like Cacio e Pepe meets Carbonara; a delicious combination of Pecorino Romano, black pepper, and guanciale. Guanciale can be difficult to find so pancetta is a suitable second choice. If you must, bacon will do as well. Serve this delicious classic Roman dish with a Frascati or Prosecco!
- 500 g Rigatoni
- 125 g Guanciale or Pancetta
- Pecorino Romano as needed
- Fresh coarse ground black pepper to taste
- Kosher salt
- In a pot of salted, boiling water, cook rigatoni until just before al dente. Reserve a cup of pasta water before draining.
- Meanwhile, in a pan, cook pancetta/guanciale until cripsy.
Note: There is enough fat in the meat to cook on its own, do not add oil to cook it.
- When the pancetta/guanciale is cooked, pour in about 1/2-3/4 cup of the reserved pasta water and the drained pasta. Toss until a sauce forms and thickens (several minutes).
- Add a generous amount of black pepper, continue tossing and stirring.
- Add in about a 1/2 cup of Pecorino and continue tossing and stirring (about a minute).
- Serve with a Frascati or Prosecco and garnish with more Pecorino and black pepper.