Pasta alla Gricia

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 917
• Protein: 39 g
• Carbs: 79 g
• Fat: 52 g

Ingredients

• 400 g Rigatoni ( dry )
• 200 g Smoked cured pork belly ( cut into 1cm strips )
• 80 g Pecorino cheese (sheep cheese) ( finely grated )
• 1 tbsp Black peppercorns ( coarsely crushed )
• 1 pinch Gray sea salt ( for pasta water )
• 200 g Guanciale ( cut into strips )

Instructions

1. Pepper toasting

   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. Cooking the guanciale

   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. Starting the pasta

   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. The emulsion

   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. Cheese binding

   Turn off the heat. Sprinkle the pecorino and toasted pepper. Mix continuously until you get a smooth, glossy cream that adheres to the pasta.

Chef's tips

• 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.

Storage

Eat immediately. The sauce sets and loses its creaminess as it cools.