Eggless Pasta alla Gricia
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Learn more →Ingredients
4 servings
- 1 lb rigatoni or mezze rigatoni
- 1 tbsp kosher salt, for pasta water
- 6 oz guanciale, cut into ¼-inch lardons
- 1 ½ tsp coarsely ground black pepper, plus more to taste
- 3 oz pecorino romano, finely grated (about 1 ½ cups loosely packed), plus more for serving
Instructions
- 1
Bring a large pot of water to a boil and add 1 tbsp kosher salt. Add the rigatoni and cook, stirring occasionally, until 2 minutes shy of the package's al dente time — the pasta will finish cooking in the skillet.
- 2
While the pasta cooks, place the guanciale in a cold 12-inch skillet and set over medium heat. Cook, stirring occasionally, until the fat has rendered and the lardons are golden and lightly crisp at the edges but still slightly yielding at the center, 8–10 minutes. Use a slotted spoon to transfer the guanciale to a small bowl, leaving the rendered fat in the skillet.
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