Pasta alla gricia

Preparation

1. STEP 1 OF 10

   To make pasta alla gricia, first prepare the guanciale: cut it into slices half a cm thick, then remove the rind and cut into strips.

2. STEP 2 OF 10

   Put a pot of salted water on the stove to boil.

3. STEP 3 OF 10

   In the meantime, the water for the pasta will have come to a boil, so cook the rigatoni for 2-3 minutes less than the time indicated on the package.

4. STEP 4 OF 10

   Pour the guanciale into a very hot pan and brown over medium-high heat for about 10 minutes, stirring often to prevent it from burning. Set it aside, leaving the cooking fat in the pan.

5. STEP 5 OF 10

   Grate the Pecorino with a fine grater and set aside.

6. STEP 6 OF 10

   Pour a ladle of the pasta cooking water into the pan with the still warm guanciale fat and swirl it to create an emulsion.

7. STEP 7 OF 10

   Drain the rigatoni into the pan and finish cooking by tossing and stirring often, so that the starch released by the pasta combines with the fat of the sauce to create a creamy texture.

8. STEP 8 OF 10

   When the pasta is al dente, remove the pan from the heat and sprinkle in the grated Pecorino.

9. STEP 9 OF 10

   Then immediately dilute with a little hot pasta cooking water, stirring quickly to achieve a smooth and creamy sauce. Finally, add the browned guanciale and give it a final stir.

10. STEP 10 OF 10

    Plate immediately and finish to taste with ground pepper. Your pasta alla gricia is ready to be enjoyed!

Suggestions

• Pan

• Pot

• Fine grater

General Information

Analysis

Macronutrients (100 gr)