Lunch / Dinner
Gricia with Rigatoni
Not ashamed of its simplicity, Gricia with Rigatoni is a soul-satisfying and sating Roman pasta dish.
OFF HEAT, STIR IN:
Cook pasta in a pot of boiling salted water according to package directions, stopping 1 minute before stated cook time. Reserve ½ cup of pasta water; drain pasta.
Meanwhile, cook guanciale in oil in a cold skillet over medium heat until browned, 7–10 minutes. Add pasta and pepper flakes; toss to coat. Add ¼ cup pasta water; cook until bubbling subsides and water mostly evaporates, 30 seconds.
Off heat, stir in 3 Tbsp. Pecorino until melted, adding more pasta water, 1–2 Tbsp. at a time, until sauce reaches a creamy consistency; season with salt and black pepper. Top servings with remaining 1 Tbsp. Pecorino.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 33mg 11%
Sodium 806mg 33%
Carbs 41g 13%
*Percent Daily Values are based on a 2,000 calorie diet.