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Rigatoni Alla Gricia Recipe

Rigatoni Alla Gricia (Roman Style Rigatoni)


  • Author: caroline
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 1x

Description

With only 3 ingredients (plus olive oil & seasoning), and less than 20 minutes cooking time, you won’t believe how tasty this Rigatoni Alla Gricia is. Crispy panchetta and tangy pecorino glazed over al dente rigatoni – yum!


Scale

Ingredients

  • 70g pancetta, sliced
  • 1 tsp extra virgin olive oil
  • 90g dried rigatoni
  • 25g finely grated pecorino cheese (or parmesan). see note 1
  • freshly ground black pepper & salt

Instructions

Rigatoni Alla Gricia Recipe Ingredients

1. Bring a pan of slightly salted water (see note 2) to the boil and add the rigatoni. Cook a couple of minutes less than the pack instructions – you will continue to cook on the hob for another few minutes so don’t overdo it.

Rigatoni Alla Gricia Recipe Step 2

2. Heat the oil in a non-stick frying pan or a skillet over a medium high heat. Once hot add the panchetta and cook for 3-5 minutes until crispy. Remove the panchetta from the pan if it crisps enough and the pasta is still cooking. But don’t drain the oils and fat from the frying pan – this is a key element for the sauce in the dish.

Rigatoni Alla Gricia Recipe Step 3

3. Once the rigatoni is cooked, use a mug to take some of the starchy pasta water and then drain the rigatoni. Add the pasta (and the panchetta, if removed) to the frying pan over a medium high heat with a small splash of the pasta water. Add a generous amount of ground pepper. Turn the heat to high. Stir and cook everything together for 1 minute until the water has mainly evaporated.

Rigatoni Alla Gricia Recipe Step 4

4. Add most of the pecorino cheese. Stir everything together and cook for a further minute, stirring regularly to make sure everything is coated in the juices and the cheese.

Rigatoni Alla Gricia Recipe Step 6

5. Plate the pasta and serve – beautiful!


Notes

  1. Pecorino is a softer, yet tangier cheese. It’s the best option for taste in this simple recipe, but you can use parmesan if that’s all you have. Whatever cheese you use, buy it in a block and grate it yourself. Pre-grated cheese often has additives which will prevent it from melting in the same manner.
  2. Don’t add too much salt to the water as the panchetta and pecorino are quite salty ingredients already.
  • Category: Dinner
  • Method: Hob
  • Cuisine: Italian

Nutrition

  • Calories: 750
  • Fat: 33
  • Carbohydrates: 73
  • Protein: 35

Keywords: italian, pasta, dinner, roman, pecorino, panchetta,