Nickel Allergy Friendly Pasta alla Gricia

Total time30 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Pasta alla Gricia

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Ingredients

4 servings

1 lb rigatoni or mezze rigatoni
Little Italy in the Bronx Roman Rigatoni Pasta No. 65 Anna Pasta Rigatoni No. 24 - 16 Oz Goya Rigatoni Bowl & Basket Specialty Rigatoni No. 38 Pasta 16 oz La Fe Rigatoni 16 Oz
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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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