I love this recipe because there is essentially no prep. Just chop up your guanciale and go.
Makes: 3-4 servingsTakes: 25 minutes
PASTA ALLA GRICIA
Makes: 3-4 servings Takes: 25 minutes
1/3-1/2 pound of guanciale, cut into quarter inch cubes
3/4 - 1 pound of rigatoni
1 teaspoon of freshly cracked black pepper
1 cup of grated pecorino romano (get the good quality stuff while you’re picking up guanciale)
Boil 2 quarts of water. Do not add salt. Guanciale is super salty.
Heat a large dutch oven to medium low heat.
Chop guanciale into quarter inch cubes and add to the dutch oven. Cook for 10-12 minutes until fat has rendered off completely. Once cooked, use a slotted spoon to transfer pork to a bowl.
Meanwhile, add rigatoni to boiling water and cook for 9-10 minutes, until slightly al dente.
Drain pasta over a bowl & save ALL THE PASTA WATER. Capital letters because I always forget. Measure out 2 cups of pasta water and add to the pot with the pork fat. Add 1 teaspoon of black pepper and bring to a boil over a high heat. Cook for about 5 minutes.
Add the cooked pasta, guanciale, and 1 cup of pecorino to the pot with your sauce and lower the heat. Stir pasta constantly for at least one minute. Test pasta for doneness. Keep stirring in the sauce if it’s too al dente. Add more black pepper to taste.