Often called the 'white carbonara', Gricia is one of Rome's oldest pasta dishes — just guanciale, Pecorino, black pepper and pasta water. No eggs, no cream, just pure flavour. Our Rigatoni Nº 50 is perfect for catching all that silky sauce.
Ingredients
- 200g Rigatoni Nº 50
- 150g guanciale, cut into lardons
- 80g Pecorino Romano, finely grated
- Freshly ground black pepper
- Salt for pasta water
Method
- Cook the guanciale in a dry pan over medium heat until the fat renders and it turns golden and crispy. Remove from heat.
- Cook the rigatoni in well-salted boiling water until al dente. Reserve a generous cup of pasta water before draining.
- Return the guanciale pan to low heat. Add the drained pasta and a splash of pasta water, tossing to coat.
- Remove from heat and add the Pecorino, tossing vigorously and adding pasta water gradually to create a creamy, emulsified sauce.
- Season generously with black pepper and serve immediately.
Find this recipe and 33 more in our 34 Pasta Recipes booklet — free to download.