Pasta Alla Gricia (Rigatoni with Pancetta and Pecorino Romano)

americastestkitchen.com

Henry

subheading: GATHER YOUR INGREDIENTS:

8 ounces pancetta, sliced ¼ inch thick

1 tablespoon extra-virgin olive oil

1 pound rigatoni

1 teaspoon coarsely ground pepper, plus extra for serving

2 ounces Pecorino Romano cheese, grated fine (1 cup), plus extra for serving

View Nutritional Information i

subheading: KEY EQUIPMENT:

Colanders

The Best Dutch Ovens

Pepper Mills

subheading: BEFORE YOU BEGIN:

Because this pasta is quite rich, serve it in slightly smaller portions with a green vegetable or salad. For the best results, use the highest-quality pancetta you can find. If you can find guanciale, we recommend using it and increasing the browning time in step 2 to 10 to 12 minutes. Because we call for cutting the pancetta to a specified thickness, we recommend having it cut to order at the deli counter; avoid presliced or prediced products. Because this pasta is quite rich, serve it in slightly smaller portions with a green vegetable or salad. For the best results, use the highest-quality pancetta you can find. If you can find guanciale, we recommend using it and increasing the browning time in step 2 to 10 to 12 minutes. Because we call for cutting the pancetta to a specified thickness, we recommend having it cut to order at the deli counter; avoid presliced or prediced products.

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