Rigatoni alla Gricia
Make Rigatoni alla Gricia, an Italian dinner recipe with guanciale, rigatoni pasta, Pecorino Romano cheese, grated. It has about 25 min, about 680 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Rigatoni alla Gricia is an Italian dinner recipe that takes about 25 min, makes 4 servings, has about 680 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonRigatoni alla Gricia ingredients
- 6 oz guanciale
- 1 lb rigatoni pasta
- 1 cup Pecorino Romano cheese, grated
- 1.5 tsp freshly ground black pepper
- to taste salt
How to make Rigatoni alla Gricia
- Dice 6 oz guanciale into small 1/4-inch cubes. Place the guanciale in a cold large skillet (preferably cast iron or stainless steel) over medium-low heat. Cook slowly for 10-12 minutes, stirring occasionally, until the guanciale is crispy and has rendered most of its fat.
- While the guanciale renders, bring a large pot of generously salted water to a rolling boil. Grate 1 cup Pecorino Romano cheese and set aside.
- Add 1 lb rigatoni pasta to the boiling water and cook according to package directions until very al dente (about 2 minutes less than recommended cooking time). Before draining, reserve 1.5 cups of the starchy pasta cooking water.
- Once the guanciale is crispy, use a slotted spoon to transfer the cooked guanciale to a small bowl, leaving all the rendered fat in the skillet. Turn off the heat under the skillet to prevent the fat from burning while you drain the pasta.
- Drain the rigatoni thoroughly. Immediately add the drained pasta to the skillet with the guanciale fat. Add 1/2 cup of the reserved pasta water and 1.5 tsp of freshly ground black pepper.
- Return the skillet to medium heat. Toss the pasta vigorously for 1-2 minutes, adding the grated 1 cup Pecorino Romano cheese gradually, while continuously tossing and stirring. The cheese, pasta water, and guanciale fat will emulsify to form a creamy sauce that coats the pasta. Add more pasta water, a tablespoon at a time, if the sauce becomes too thick or sticky.
- Stir in the reserved crispy guanciale. Taste and adjust seasoning, adding a tiny pinch of salt if needed (Pecorino and guanciale are inherently very salty). Serve immediately in warm bowls, garnished with additional black pepper and a sprinkle of Pecorino Romano if desired.
Rigatoni alla Gricia FAQ
How do I make Rigatoni alla Gricia?
Make Rigatoni alla Gricia by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Rigatoni alla Gricia?
The main ingredients include guanciale, rigatoni pasta, Pecorino Romano cheese, grated, freshly ground black pepper, salt. The full ingredient list is included on this page.
How long does Rigatoni alla Gricia take?
This recipe takes about 25 min, depending on prep speed and kitchen equipment.
How many calories are in Rigatoni alla Gricia?
Recipe Genius estimates about 680 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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