Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano)

Name: Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano)
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: 8 ounces, pancetta, sliced ¼ inch thick; 1 tablespoon, extra-virgin olive oil; 1 pound, rigatoni; 1 teaspoon, coarsely ground pepper, plus extra for serving; 2 ounces, Pecorino Romano cheese, grated fine (1 cup), plus extra for serving

111 comments

Appears in Cook's Illustrated November/December 2018, America's Test Kitchen TV

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Pasta

Weeknight

The porky-peppery flavors of pasta alla gricia deserve big recognition.

SERVES6

TIME45 minutes

has video

WHY THIS RECIPE WORKS

Pasta alla gricia is a simple pasta dish based on cured pork, black pepper, and Pecorino Romano. The fat from the pork (guanciale is traditional, but easier-to-find pancetta works well) combines with starchy pasta cooking water and cheese t...

This is a members' feature.