Rigatoni alla Gricia
Ingredients
Preparation
Heat the olive oil in a large sauté pan over medium-low heat. Add the guanciale and render slowly until the pork is crispy, about 8–10 minutes. Using a slotted spoon, remove the guanciale from the pan, leaving the fat behind. Grate the pepper directly into the fat and allow it to bloom for 2–3 minutes while the pasta cooks.
Boil Borgatti’s rigatoni for 5 minutes. Once the pepper has bloomed, carefully remove 2 cups of pasta water from the pot and add it to the pan with the pepper and fat. Increase the heat to high and allow the sauce to thicken.
When the rigatoni is done cooking, drain and add it to the pan along with the rendered guanciale. Reduce the heat to low and slowly add the cheese, about ¼ cup at a time, stirring until fully incorporated before adding more. Once all the cheese has melted, season with additional salt and pepper as needed.
Serve immediately.
Rigatoni alla Gricia is a classic Roman pasta recipe that highlights the kind of Italian cooking many grew up with—simple ingredients, careful technique, and big flavor. Made with crispy guanciale, freshly cracked black pepper, Pecorino Romano cheese, and Borgatti’s Rigatoni, this dish comes together into a rich, savory sauce without the need for cream.
Borgatti’s rigatoni is ideal for alla gricia, capturing the rendered pork fat, pasta water, and cheese in every bite. Comforting enough for a weeknight dinner and classic enough for a Sunday table, this authentic Italian pasta recipe delivers bold flavor and timeless appeal for every generation.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
