Pasta alla Gricia

🔥 Prep

• Slice the 150 g guanciale into ½‑cm thick strips or small cubes.
• Finely grate the 100 g Pecorino Romano cheese.
• Crush the 2 tsp black peppercorns using a mortar and pestle or the flat side of a knife.
• Measure out 1 tbsp salt and have it ready for the pasta water.
• Measure 2000 ml (2 L) of cold water in a kettle or pot.

🔥 Cook

• 1. Bring the 2000 ml water to a rolling boil over high heat, then add the 1 tbsp salt and stir to dissolve.
• 2. Add the 400 g rigatoni pasta and cook for 10‑12 minutes (or according to package) until al dente, stirring occasionally.
• 3. While the pasta cooks, place a large skillet over medium heat and add the sliced guanciale; cook, stirring frequently, for 5‑7 minutes until the fat has rendered and the pieces are crisp and golden.
• 4. Add the crushed black peppercorns to the skillet with the guanciale and toast for 30 seconds, stirring constantly to release aroma.
• 5. Using a heat‑proof cup, reserve about 250 ml of the hot pasta cooking water, then drain the pasta.
• 6. Transfer the drained pasta directly into the skillet with guanciale and pepper; toss to coat.
• 7. Reduce the heat to low and gradually add the reserved pasta water, a ladle at a time, while tossing continuously; then sprinkle the grated Pecorino Romano and continue to toss until a creamy emulsion forms and the cheese is fully melted, about 1‑2 minutes.
• 8. Taste and adjust seasoning with a pinch more salt if needed, then remove from heat.

🔥 Serve

• Plate the pasta immediately, twisting portions onto warm plates or a shallow bowl.
• Garnish with an extra light sprinkle of grated Pecorino Romano and a crack of fresh black pepper if desired.
• Serve alongside a simple green salad dressed with lemon‑olive oil vinaigrette and a glass of crisp white wine (e.g., Frascati) for a complete Mediterranean meal.