November 20 2024

How to Make Pasta alla Gricia – Rigatoni with Guanciale and Romano Cheese

Ciao, pasta lovers! In today’s episode, we’re making Pasta alla Gricia, a beloved Roman recipe with just a handful of ingredients but loads of flavor.

=== 🍽🍸🥩 RECIPE ===
8 Ounces (226g) Guanciale, Diced
1 Pound (454g) Rigatoni
2 Ounces (56g) Finely Grated Pecorino Romano Cheese
1 Tablespoon Olive Oil
1 Teaspoon Coarsely Ground Black Pepper

Add the olive oil and the guanciale to a large Dutch oven. Turn the heat to medium-low and fry until crispy, stirring frequently. This will take 10 – 12 minutes. Once cooked, cut the heat and remove the guanciale with a slotted spoon. Set aside. Reserve the fat in the Dutch oven.

While the guanciale cooks, bring 64 ounces (1.89 Liters) of unsalted water to a boil. Add the pasta and cook until a dente, about 9 minutes. Set a colander in a large bowl. Drain the pasta in the colander to reserve the cooking water.

Add the pepper and 16 ounces (454ml) of the pasta water to the Dutch oven with the fat. Bring to a boil over high heat. Boil rapidly, scraping any brown bits until emulsified and reduced by half, about 5 minutes.

Reduce the heat to low, add the pasta and the guanciale, and stir to coat evenly. Then add the cheese, and continue to stir until the cheese is fully melted into the sauce. Remove from heat and serve.

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=== 🎉 About Let’s Celebrate TV ===
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=== 📑 CHAPTERS ===
00:00:00 Introduction to Pasta Aligia, the Roman Classic
00:01:25 What is Guanciale?
00:02:42 Preparing Starch-Concentrated Pasta Water
00:04:29 How to Make a Silky Pasta Sauce
00:06:03 Perfecting the Sauce with Pecorino Romano Cheese
00:07:56 Tasting and Recipe Recap