Rigatoni Alla Gricia

1. 1

   Put a large pot of water on to boil. Add a teaspoon of salt and add the pasta to cook.

2. 2

   Heat olive oil in a skillet or wide pan large enough to eventually hold all the pasta. Add the guanciale and over low-medium heat, gently cook until the fat becomes transparent and the meat rosy pink but not crisp and browned. Remove from heat until pasta is ready.

3. 3

   When pasta is about 1-2 minutes from being done (check the recommended cooking time on the packet and deduct 2 minutes; check by biting into one), remove about 1 cup (250 ml) of the pasta cooking water with a ladel and set aside. Drain the rest of the pasta and add to the pan with the pancetta.

4. 4

   Over medium heat, add about three-quarters of the past cooking water and agitate the pan or stir with a wooden spoon until the liquid becomes creamier-the fat and the water should make an emulsion as they are agitated together.

5. 5

   Remove from the heat and add the grated cheese. Stir the mixture or agitate the pan until the cheese has melted and your pasta has a thick, glossy dressing just clinging to it. Serve immediately with extra cheese and a generous grating of black pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.