Rigatoni alla Gricia

• 340 g rigatoni pasta
• 200 g guanciale (or pancetta), cubed
• 1.5 cups grated Pecorino Romano
• 1 tsp freshly cracked black pepper

Instructions

1. 1

   Cut the guanciale into small strips or cubes (lardons). Grate the Pecorino Romano cheese finely.

2. 2

   Place the guanciale in a large cold skillet. Turn the heat to medium (350°F / 175°C) and cook slowly for about 10-15 minutes until the fat has rendered and the pork is golden and crispy. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan. Turn off the heat.

3. 3

   Meanwhile, heat a large pot of salted water to a boiling point (212°F / 100°C). Add the rigatoni and cook until it is 2 minutes shy of al dente (about 8-10 minutes, check package instructions).

4. 4

   Scoop out about 1 cup of starchy pasta water. Add about 1/2 cup of this water to the skillet with the rendered fat. Swirl to create an emulsion.

5. 5

   Transfer the drained rigatoni directly into the skillet. Turn the heat to medium-high (375°F / 190°C). Toss the pasta in the fat and water mixture for 2 minutes, adding more pasta water if needed to keep it saucy.

6. 6

   Remove the pan from the heat. Let it cool slightly for 1 minute. Sprinkle in the grated Pecorino Romano and freshly cracked black pepper while tossing vigorously. The cheese should melt into a creamy sauce.

7. 7

   Stir the crispy guanciale back into the pasta (save some for garnish). Serve immediately in warm bowls, topped with extra Pecorino and black pepper.