The recipe for Rigatoni alla Gricia is a classic first course of Roman cuisine. It is a simple dish but with an intense flavor, thanks to the use of guanciale and Pecorino Romano. Gricia is considered the ancestor of the more famous Amatriciana, from which it differs by the absence of tomato.
Put together in a pan the olive oil, the lard, the guanciale cut into strips, and the chili pepper; remove the guanciale as soon as it turns golden and keep it warm.
Add chopped garlic and onion to the pan and sauté them.
Return the guanciale to the pan and let it infuse the flavors.
Remove from the heat.
Cook the rigatoni al dente, drain them and dress with the guanciale sauce, sprinkle with Pecorino and serve.
Frying pan
Wooden spoon
Knife
Italia, Lazio
| Energy (kcal) | 412.82 |
| Carbohydrates (g) | 34.89 |
| of which Sugars (g) | 1.75 |
| Fat (g) | 25.96 |
| of which Saturates (g) | 3.33 |
| Protein (g) | 11.44 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.22 |
