Rigatoni alla Gricia

Name: Rigatoni alla Gricia
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: Rigatoni: 150 g (5.3 oz); Guanciale: 120 g (4.2 oz); Grated Pecorino Romano DOP: 30 g (1/3 cup); Fine salt: to taste; Black pepper: to taste

Discover the authentic Rigatoni alla Gricia! Known as the ancestor of Amatriciana, this ancient Roman pasta dish combines crispy guanciale and sharp Pecorino Romano to create an incredibly creamy sauce without any cream. Master this simple Italian classic today!

Info:

Difficulty: Easy
Total time: 30 minutes
Servings: 2 people

Ingredients:

Rigatoni: 150 g (5.3 oz)
Guanciale: 120 g (4.2 oz)
Grated Pecorino Romano DOP: 30 g (1/3 cup)
Fine salt: to taste
Black pepper: to taste

Print Recipe

Step-by-Step Instructions

Cut the guanciale into slices about half a centimeter thick, remove the rind, and cut it into strips.
Sear the guanciale in a hot pan for about 10 minutes, stirring frequently until it is lightly golden and crispy.
Remove the guanciale from the pan and set it aside, leaving the rendered fat in the pan.
Cook the rigatoni in boiling salted water, and drain them 2–3 minutes before they are fully cooked.
Add a ladle of the pasta cooking water to the pan with the guanciale fat to create a smooth emulsion.
Transfer the pasta directly into the pan and finish cooking it there, tossing continuously to form a creamy sauce.
Remove from the heat and sprinkle the Pecorino Romano cheese evenly over the pasta.
Stir quickly, adding a little more pasta cooking water if necessary to make everything perfectly creamy.
Add the crispy guanciale back in and give it a final toss.

... and now, let's enjoy!

Tips:

The secret to a perfect Gricia lies in the quality of its ingredients: well-cured guanciale and authentic Pecorino Romano. It is essential to render the guanciale slowly so that the fat melts without burning, and to create the creamy sauce solely by blending the cooking water with the starch from the pasta—without ever adding cream or oil.

Additional Info:

Pasta alla Gricia is one of the oldest dishes in Lazio cuisine, born in the rural areas between Lazio and Abruzzo. It is widely considered the ancestor of the Amatriciana sauce: before tomatoes became popular in Italy, shepherds used to prepare this simple and hearty meal using the few ingredients available to them, namely guanciale and pecorino cheese.

Substitutions & Variations

The traditional recipe is wonderfully minimal, but a few variations do exist. While the most popular pasta choices are rigatoni or mezze maniche, you can also find traditional versions made with spaghetti.

Serving Suggestions

Rigatoni alla Gricia should be served piping hot, freshly tossed, and finished with a generous dusting of pecorino and freshly cracked black pepper. For a fun twist, it can be served right out of a large pan in the center of the table to share with friends.