Render the guanciale gently so the fat melts before the edges become crisp. Take the pan off the heat before adding the finely grated pecorino, and loosen the coating with small additions of cooking water.
Make ahead Cut the guanciale and grate the cheese ahead if useful. Cook and finish the pasta just before serving; the sauce is at its best while freshly emulsified.
Rigatoni alla gricia
Prep 10 min · Cook 20 min · Serves 4 · Difficulty Easy
Method
Bring 4000 ml water to a boil. Meanwhile, trim the rind from the guanciale and cut the meat into short strips. Finely grate the pecorino.Bring 17 cups water to a boil. Meanwhile, trim the rind from the guanciale and cut the meat into short strips. Finely grate the pecorino.
Put the guanciale in a wide, unheated pan. Cook over medium-low heat for about 10–12 minutes, stirring occasionally, until the fat is translucent and the edges are lightly crisp. Keep the rendered fat in the pan.Put the guanciale in a wide, unheated pan. Cook over medium-low heat for about 10–12 minutes, stirring occasionally, until the fat is translucent and the edges are lightly crisp. Keep the rendered fat in the pan.
While the guanciale cooks, lightly salt the boiling water and cook the rigatoni until just short of al dente, using the package time as a guide. Reserve about 250 ml cooking water before lifting the pasta into the guanciale pan.While the guanciale cooks, lightly salt the boiling water and cook the rigatoni until just short of al dente, using the package time as a guide. Reserve about 1 cup cooking water before lifting the pasta into the guanciale pan.
Add about 60 ml reserved water and toss over medium heat for 1–2 minutes, until the pasta is al dente and the liquid forms a glossy coating with the fat. Take the pan off the heat and let the vigorous bubbling stop.Add about ¼ cup reserved water and toss over medium heat for 1–2 minutes, until the pasta is al dente and the liquid forms a glossy coating with the fat. Take the pan off the heat and let the vigorous bubbling stop.
Add the pecorino gradually, tossing continuously off the heat. Add small splashes of reserved water only as needed to keep the sauce fluid. Finish with the black pepper and serve immediately.Add the pecorino gradually, tossing continuously off the heat. Add small splashes of reserved water only as needed to keep the sauce fluid. Finish with the black pepper and serve immediately.
