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Rigatoni alla Gricia

Rigatoni alla Gricia

One of Rome's most beloved dishes, Rigatoni alla Gricia is a delicious and simple pasta dish that originates from the Lazio region of Italy. This classic recipe is a testament to the beauty of Italian cooking - where a handful of quality ingredients come together to create a flavorful masterpiece.

INGREDIENTS

MAKES FOUR - SIX SERVINGS

  • 6 ounces guanciale or pork jowl bacon

  • 2 ounces pecorino romano, plus more for serving
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons kosher salt
  • 1 pound Sfoglini Rigatoni
  • 1 teaspoon freshly ground black pepper

      DIRECTIONS

      Place the guanciale in the freezer for about 20 minutes, which will make it easier to slice. Cut into strips (roughly 1/4-inch by 1/4-inch wide and 1–1 1/2 inches long).

      Grate the pecorino on the small holes of a box grater or microplane. Place in a bowl and set aside.

      Add the olive oil to a 12 inch skillet and place over medium heat. Once the oil is hot, add in the guanciale and cook, stirring often, until golden on all sides. Use a slotted spoon to scoop out, leaving as much fat in the pan as possible. Turn the heat down to low.

      While the guanciale is cooking, bring a pot with about 2 quarts of water and 2 tablespoons of kosher salt to a boil. You only want enough water to cover the pasta, as you’ll be using the pasta water as the base of your sauce and want it to be extra starchy. Cook pasta halfway to al dente, then strain into a colander over a bowl to reserve all of the pasta water.

      Grind the pepper directly into the fat in the pan, then stir and allow it to bloom for a couple minutes until fragrant. Pour 2 cups of pasta water into the pan, and bring up to a boil, then fold in the pasta. 

      Stir the pasta every 15 seconds or so to let it finish cooking. Stirring it almost continuously allows the pasta to cook evenly, and agitates the surface of the pasta creating a slurry that emulsifies the sauce. Once the liquid has thickened, stir in the pecorino and guanciale, and turn off the heat.

      Serve immediately with more pecorino to taste.

      We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

      Chef’s Note: If using a different pasta, start the sauce with 1 1/2 cups of pasta water and add the remaining 1/2 cup, as needed, to finish cooking the pasta and to create the thickened slurry. It is recommended to use a block of pecorino cheese and grate it yourself so that the sauce maintains a creamy texture.

      Pasta Swaps: This recipe would also work well with Sfoglini Trumpets, Vesuvio, or Einkorn Macaroni.