Pasta alla Gricia Recipe

Ingredients

• 1 pound Rigatoni pasta
• 6 ounces Guanciale, diced
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmigiano Reggiano cheese
• 2 cloves Garlic, minced
• 1/2 teaspoon Red pepper flakes
• Salt
• Black pepper
• Extra-virgin Olive oil

Directions

1. Bring a large pot of salted water to a boil.
2. Add the Rigatoni and cook according to package instructions until al dente.
3. Meanwhile, dice the Guanciale and mince the Garlic.
4. In a large skillet or pot, heat 2 tablespoons of Olive oil over medium heat.
5. Add the Guanciale and cook until crispy and golden brown, stirring occasionally, about 8-10 minutes.
6. Add the minced Garlic and Red pepper flakes, and cook for 1-2 minutes.
7. Drain the cooked pasta and reserve 1 cup of the pasta water.
8. Add the pasta to the skillet with the Guanciale and Garlic, and toss until coated.
9. Remove the skillet from the heat and add the grated Pecorino Romano and Parmigiano Reggiano cheeses, and black pepper to taste, along with enough of the reserved pasta water to create a creamy sauce.
10. Toss the pasta until well coated and all of the cheese has melted.
11. Adjust seasoning with Salt and Black pepper as needed.
12. Serve hot, garnished with additional grated Parmigiano Reggiano cheese, if desired.

Verdict

Pasta alla Gricia is a decadent and delicious classic Italian pasta dish that is perfect for indulging in on a special occasion or anytime you want to treat yourself. The combination of salty Guanciale, spicy Red pepper flakes, and tangy Pecorino Romano cheese creates an irresistible flavor profile, and the creamy sauce coats the Rigatoni perfectly. This recipe is sure to become a favorite in your repertoire.

Serving Suggestions

Pasta alla Gricia is a hearty and filling dish on its own, but you could also serve it with a simple side salad and a crusty baguette for a complete meal. A glass of red wine or sparkling water would be the perfect accompaniment to this rich and flavorful pasta dish.