Pasta alla Gricia
Created by Marramamba on September 18, 2020
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Recipe #35713
Ingredients
- 3/4 pound dry rigatoni pasta
- 1 package (4 ounce) pancetta ham (or guanciale, cubed)
- 1 tablespoon olive oil (if necessary)
- 1/2 teaspoon freshly cracked pepper, plus more for serving
- 1/2 cup Pecorino Romano cheese (grated, plus more for serving)
- Kosher salt
How to Make
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Step 1: In a large skillet over medium low heat, cook the pork (and olive oil if using), stirring occasionally, until the fat has rendered and the pork is crispy but still tender; about 15 minutes.
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Step 2: With a slotted spoon, remove the pork to a bowl and set aside. Add the pepper to the pan and stir.
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Step 3: Meanwhile, bring a large pot of lightly salted water to a boil. .
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Step 4: With a spider or slotted spoon, transfer the pasta to the skillet along with 1 cup of the pasta cooking water. Stir until the pork fat and starchy pasta water emulsify into a glossy sauce and the pasta has finished cooking; about 2 minutes. Add the cheese and stir until melted through. Add the pork back to the pan and give it a final stir.
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Step 5: Serve right away with more pepper and pecorino.
Nutritional Facts
- Serving Size: 1 (131.6 g)
- Calories 421.6
- Total Fat - 10.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 22.9 mg
- Sodium - 467.4 mg
- Total Carbohydrate - 68.9 g
- Dietary Fiber - 9.5 g
- Sugars - 0.1 g
- Protein - 15.4 g
- Calcium - 134.5 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.5 mg