Pasta Alla Gricia (Pasta with Guanciale & Pecorino Romano)
Gricia is a classic Roman pasta with few ingredients, but much flavour. Guanciale pork cheek with salty, sharp Pecorino Romano cheese and a little magic, help create this creamy, umami sauce!
Cook the pasta in a large pan of generously salted water for about 1-2 minutes short of the packet instructions
Meanwhile, add the guanciale to a large, deep frying pan and heat over a moderate heat. The guanciale will slowly begin to render its fat and start frying. Fry for 3-4 minutes until the fat has rendered out and the giancale begins to brown. Remove from the heat while you wait for the pasta to finish cooking.
Once the pasta has cooked, return the guanciale to a moderate heat. Drain the pasta, retaining 2 cups of the cooking liquid.
Tumble the rigatoni into the pan along with 1/2 cup of the pasta water. Stir for 1 minute before removing from the heat.
Quickly sprinkle over the pecorino and Parmigiano cheeses and stir into the pasta. Add another 1/2-3/4 cup of the pasta liquid and stir well until the sauce becomes thick and creamy and coats all the pasta. DO NOT put back on the heat. Add a little more pasta water if needed.
That’s it!
Spoon the pasta into bowls and serve HOT! You can serve extra cheese to grate over as you wish - a little extra cheese never hurt, right!?