Rigatoni Alla Gricia
Cook Time 15 minutes
1 tbsp extra virgin olive oil
200g guinciale, cut into small lardons
90g wedge of pecorino, finely grated
2 tsp fresh cracked black pepper
Pinch of salt
Bring a large pot of salted water to a boil and add the pasta. Cook until just al dente. Don’t overcook as it needs to continue to cook in the sauce.
To make the sauce, heat oil over low heat and add the guanciale. Slowly turn the heat up and keep cooking until the guanciale is crisp and the fat has been rendered. Remove the crisp guanciale and place it in a bowl for later.
Add the pepper to the pan and toast for a few seconds. Then bring to a boil. Using a slotted spoon, add the rigatoni, allowing some of the water to drip into the pan. Toss to coat the pasta. Turn to low heat. Add another ladleful of the starchy cooking water and keep tossing and swirling the pan so the sauce emulsifies. Add ¾ of the pecorino and another splash of the water and again, swirl the pan so a creamy-like sauce forms.
Serve pasta in shallow bowls topped with crispy guanciale and extra pecorino.