INGREDIENTS

Of the four famous Roman pastas–carbonara, amatriciana, cacio e pepe, and gricia–the latter is probably the most underrated, but it’s actually the original recipe. It’s the best way to taste the quality of Rome’s favorite ingredients–guanciale and pecorino–and it’s simply delicious.

120g rigatoni (or bucatini, 60g per person) - 150g guanciale - 50g Pecorino Romano, finely grated (on a microplane is best) - Salt & Pepper - to taste

PREPARATION

1. Boil a pot of water for the pasta. Salt the water once it starts to simmer. Meanwhile, dice the guanciale lengthwise in small strips, making sure to get a bit of meat and fat in each piece
2. With the heat on low, slowly cook the guanciale in a skillet until the fat is completely rendered and the guanciale pieces turn golden and crispy. Add a small amount of pasta water to the pan with the guanciale and fat; about half a ladleful should do.
3. Once the pasta is done, strain it and add it to the pan with the guanciale. Add a large handful of the pecorino and toss quickly to combine, being careful not to let it clump. The consistency should be creamy but not as thick as a cacio e pepe.
4. Serve with cracked pepper and the rest of the pecorino on top.

Thanks to Italy Segreta for this recipe.

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