A Roman pasta of rigatoni, crisp guanciale, black pepper and pecorino. Serves 2.
2,000ml
1tbsp
100g
coarsely ground1tsp
200g
finely grated50g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,000ml | — | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 100g | — | — | |
| 4 | | 1tsp | coarsely ground | — | |
| 5 | | 200g | — | — | |
| 6 | | 50g | finely grated | — |
Pour 2 litres of water into the large saucepan.
Water · 2,000 ml
Bring to the boil over a high heat.
Add 1 tablespoon of salt.
Salt · 1 tbspLay the guanciale on the chopping board.
Guanciale · 100 g
Cut off the rind and slice it into strips about 1 cm wide.
Put the guanciale in the large frying pan.
Fry over a medium-low heat for about 8 minutes, stirring now and then, until golden and the fat has melted out.
Add the pepper and fry for 30 seconds, then take the pan off the heat.
Ground black pepper · 1 tspAdd the rigatoni to the boiling water.
Rigatoni · 200 gBoil for about 11 minutes, stirring now and then, until just tender.
Ladle 150 ml of the pasta cooking water into the frying pan.
Lift the rigatoni into the frying pan with the slotted spoon, leaving the rest of the water behind.
Toss over a medium heat for about 1 minute, until the water reduces a little.
Take the pan off the heat, add the pecorino and stir quickly until it melts into a creamy sauce.
Pecorino Romano · 50 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,000 ml | | Pour 2 litres of water into the large saucepan.⏱ 15sResultWater |
| 2 | — | | Bring to the boil over a high heat.⏱ 10 minResultBoiling water |
| 3 | 1 tbsp | | Add 1 tablespoon of salt.⏱ 5sResultBoiling salted water |
| 4 | 100 g | | Lay the guanciale on the chopping board.⏱ 5sResultGuanciale |
| 5 | Guancialestep 4 | | Cut off the rind and slice it into strips about 1 cm wide.⏱ 1 minResultGuanciale strips |
| 6 | Guanciale stripsstep 5 | | Put the guanciale in the large frying pan.⏱ 10sResultGuanciale strips |
| 7 | — | | Fry over a medium-low heat for about 8 minutes, stirring now and then, until golden and the fat has melted out.⏱ 8 minResultCrisp guanciale |
| 8 | 1 tsp | | Add the pepper and fry for 30 seconds, then take the pan off the heat.⏱ 30sResultPeppered guanciale |
| 9 | 200 g | | Add the rigatoni to the boiling water.⏱ 15sResultRigatoni to boil |
| 10 | — | | Boil for about 11 minutes, stirring now and then, until just tender.⏱ 11 minResultCooked rigatoni |
| 11 | Cooked rigatonistep 10 | | Ladle 150 ml of the pasta cooking water into the frying pan.⏱ 20sResultRigatoni and its water |
| 12 | — | | Lift the rigatoni into the frying pan with the slotted spoon, leaving the rest of the water behind.⏱ 40sResultRigatoni and its water |
| 13 | — | | Toss over a medium heat for about 1 minute, until the water reduces a little.⏱ 1 minResultGlossy rigatoni |
| 14 | 50 g | | Take the pan off the heat, add the pecorino and stir quickly until it melts into a creamy sauce.⏱ 1 minResultRigatoni alla gricia |
| Total Time | 28 min | ||
| Nutrient | Per serving |
|---|---|
| 784kcal | |
| 35g | |
| 36g | |
| 15g | |
| 77g | |
| 0.9g | |
| 6g | |
| 4,645mg |
A Roman pasta of rigatoni, crisp guanciale, black pepper and pecorino. Serves 2.
What you’ll doYou will render guanciale with black pepper, toss rigatoni through it with some of the pasta water and stir in pecorino off the heat.
