Pasta alla Gricia
Ingredients
- 400 gRigatoni (dry)
- 200 gSmoked cured pork belly (cut into 1cm strips)
- 80 gPecorino cheese (sheep cheese) (finely grated)
- 1 tbspBlack peppercorns (coarsely crushed)
- 1 pinchGray sea salt (for pasta water)
- 200 gGuanciale (cut into strips)
Method
The pork fat renders and crisps in the pan, creating a rich base that coats the pasta. Pecorino merges with the cooking water to form a creamy emulsion, heightened by the bite of toasted black pepper.
- 1
Crush the black peppercorns in a mortar. Toss them into a dry pan over medium heat. When the aroma of the pepper fills the kitchen, remove from heat.
- 2
Place the guanciale strips in a cold pan. Turn up the heat. The fat should melt and become translucent, then the meat should brown until crispy.
- 3
Plunge the rigatoni into lightly salted boiling water. Cook them 2 minutes less than the time indicated on the package so they remain very firm.
- 4
Transfer the pasta to the pan with the guanciale. Add two ladles of cooking water. Stir vigorously to bind the fat and starch. The sauce should coat the pasta.
- 5
Turn off the heat. Sprinkle the pecorino and toasted pepper. Mix continuously until you get a smooth, glossy cream that adheres to the pasta.
Frequently asked questions
How do you get this dish right?
- Barely salt the pasta water, as the cheese and pork provide plenty of salt.
- The final emulsion must be done off the heat to prevent the cheese from turning rubbery.
How long does this dish keep?
Eat immediately. The sauce sets and loses its creaminess as it cools.
