World Flavors Cookbook

Pasta alla Gricia

The 'white Amatriciana' — guanciale, Pecorino Romano, and black pepper without tomato. Rome's oldest pasta.

Cuisine: Italy

Ingredients

• 400g rigatoni
• 200g guanciale, diced
• 100g Pecorino Romano, grated
• Coarsely ground black pepper
• Pasta water

Instructions

1. Render guanciale until crispy. Reserve fat in pan.
2. Cook pasta until al dente. Reserve pasta water.
3. Toss pasta with guanciale and fat in the pan.
4. Off heat, add Pecorino and pasta water. Toss vigorously to emulsify.
5. Add generous black pepper. Serve immediately.