RECIPE MAGIC!


Pasta alla Gricia is a traditional Roman pasta dish, often considered the ancestor of the more famous Pasta all'Amatriciana (which adds tomatoes). It's one of Rome's four classic pasta dishes, alongside Carbonara, Cacio e Pepe, and Amatriciana. Pasta alla Gricia itself offers a harmonious combination of sharp, salty Pecorino Romano cheese and the rich, savoury depth of guanciale (cured pork cheek). If you're unable to find guanciale, use pancetta or bacon. All will render their full flavoured fat during cooking. The rendered fat creates a silky coating on the pasta, while Black Pepper EVOO adds a bold, spicy kick that cuts through the dish's richness.

INGREDIENTS:
400g rigatoni pasta
200G pancetta, bacon or ideally guanciale, cut into 1/4-inch pieces
3 tbsp Black Peppercorn EVOO
200g grated Pecorino Romano
Freshly ground black pepper to taste
Salt for pasta water

DIRECTIONS:
Place pasta in pot of salted boiling water. Cut pancetta (or guanciale) in 1/4 inch pieces. In large skillet, place EVOO and cook pancetta/bacon over medium heat until crispy and golden and the fat is rendered. If using guanciale there is no need to add EVOO before cooking. Remove from skillet and set aside. Before draining pasta, reserve 1 cup of cooking water. Add pasta to skillet along with 1/4 cup pasta water. If using guanciale add Black Peppercorn EVOO now. Stir to combine. Cook for 3 minutes. Reduce to simmer gradually add cheese. Stir vigorously, adding more pasta water if need to make a creamy sauce. Add an 1 tablespoon Black Peppercorn EVOO and pancetta. Stir and serve immediately with more grated cheese and EVOO.