Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano)

Ingredients

• 8 oz pancetta (sliced 1/4 inch thick and cut into 1/2 by 1 inch rectangles)
• 1 tbsp extra-virgin olive oil
• 1 lb rigatoni
• 1 tsp coarsely ground pepper (plus extra for serving)
• 2 oz Pecorino Romano cheese (grated fine (1 cup), plus extra for serving)
• 2 quart water (for boiling pasta; reserve cooking water)

Steps

1. 1

   Slice each round of pancetta into rectangular pieces that measure about 1/2 inch by 1 inch.

2. 2

   Heat the pancetta and olive oil in a large Dutch oven over medium-low heat. Stir frequently until the fat is rendered and the pancetta is deep golden brown but still retains a slight pinkish hue, about 8 to 10 minutes. Adjust the heat as necessary to prevent the pancetta from browning too quickly.

3. 3

   Using a slotted spoon, transfer the browned pancetta to a bowl and set aside. Pour the rendered fat from the pot into a liquid measuring cup; you should have approximately 1/3 cup of fat. Discard any fat in excess of 1/3 cup, then return the 1/3 cup of fat to the Dutch oven.

4. 4

   While the pancetta is cooking, set a colander inside a large bowl. Bring 2 quarts of water to a boil in a separate large pot.

5. 5

   Add the rigatoni to the boiling water and cook, stirring often, until the pasta is al dente.

6. 6

   Drain the pasta into the prepared colander, making sure to reserve all the starchy cooking water.

7. 7

   Add 1 teaspoon of coarsely ground pepper and 2 cups of the reserved pasta cooking water to the Dutch oven containing the rendered fat. Bring the mixture to a boil over high heat.

8. 8

   Boil the mixture rapidly, scraping up any browned bits from the bottom of the pot, until the liquid is emulsified and reduced to 1 1/2 cups, about 5 minutes. If the liquid reduces too far, add more reserved cooking water to reach the 1 1/2 cup mark.

9. 9

   Reduce the heat to low. Add the cooked pasta and the reserved pancetta to the pot, stirring to coat the pasta evenly.

10. 10

    Add the 2 ounces of grated Pecorino Romano and stir until the cheese is melted and the sauce has thickened slightly, about 1 minute.

11. 11

    Remove from heat. Adjust the sauce consistency with any remaining reserved cooking water as needed. Transfer the pasta to a platter and serve immediately, passing extra pepper and Pecorino separately.

Notes

For best results, use high-quality pancetta cut to order at a deli counter rather than pre-sliced or pre-diced products. If you can find guanciale (cured pork jowl), it is the traditional choice; if using it, increase the browning time in step 2 to 10-12 minutes. Because this dish is rich, it is recommended to serve it in slightly smaller portions alongside a green vegetable or salad.

Nutrition per serving

• main
• pasta
• dinner
• pancetta
• pecorino romano
• italian cuisine
• one-pot