Roman-Style Rigatoni Alla Gricia

1. 1

   Cut the guanciale in thick slices, then cut the slices in chunks about 1/3 wide.

2. 2

   Throw the cut guanciale in a hot pan until the fat melts and the meat starts browning.

3. 3

   Add onion and white wine, if using, and allow the wine to evaporate.

4. 4

   Turn off the flame.

5. 5

   Cook the rigatoni al dente and add to pan.

6. 6

   Mix it up in the pan quickly until all the pasta gets moist with fat.

7. 7

   Divide among plates and sprinkle with some freshly ground black pepper and grated pecorino romano.

* Per serving · 4 servings · Values may vary.

No additional tips available.