This is not a totally traditional Pasta alla Gricia, as made the Lazio region, as it has some additional ingredients, but it’s very good.

That being said, sometimes we can get bogged down between what’s the “real” recipe and what tastes good. I’m a big believer in what tastes good. 

The Classic Recipe:

In its purest form, it’s a classic, minimalist Roman pasta dish made with just four core ingredients: pasta, guanciale (cured pork jowl), freshly grated Pecorino Romano cheese, and black pepper. It’s often described as the ancestor to Amatriciana (with tomatoes) or Carbonara (with eggs).

Ready to try the next step classic pasta dish, Pasta all’Amatriciana- North End Version

A slightly different take, Rigatoni with Tomato Sauce and Sausage

Here’s a typical Sicilian Marinara, a workhorse in the kitchen, Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen

Or the classic meat sauce from Bologna, Classic Ragu Bolognese Sauce Recipe: Slow and Delicious

And Stanley Tucci’s favorite pasta, Stanley Tucci’s Favorite Zucchini Pasta- Spaghetti alla Nerano

Or a classic marinara, Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen

A wonderful creamy pasta with sausage, Pasta alla Norcina: Authentic Creamy Sausage Pasta from Umbria

Looking for a list of recipes I come back to again and again, My Favorite Recipes

Ingredients: 

1lb Rigatoni 

1/2 lb Pancetta or Guanciale

1 Tbsp Olive Oil 

1/2 Onion, diced. 

3 cloves Garlic, thinly sliced

2 tsp Chili Flakes

Black Pepper

Pecorino Romano Cheese, grated. 

Preparation:

Begin by either slicing or cubing the pancetta, and rendering it off in the olive oil. Once it starts to brown, add the onion and garlic and gently sauté. 

Start your water and salt it with a lighter hand than normal. Cook the rigatoni until very al dente. Example, if it says to cook for 10 minutes for al dente, only cook for 9 minutes. 

Before you drain the pasta, scoop 1/2 cup of the pasta water. Drain the rigatoni and add back to the pan. Pour the pancetta mixture over and add a splash of the pasta water and reduce it over heat until it becomes silky. 

Add more pasta water if it gets dry. But, you don’t want it watery. At the end, add the grated cheese, incorporate and serve. 

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Pasta alla Gricia-Pasta with Italian Bacon

This is not a totally traditional Pasta alla Gricia, as made the Lazio region, as it has some additional ingredients, but it’s very good. 

That being said, sometimes we can get bogged down between what’s the “real” recipe and what tastes good. I’m a big believer in what tastes good. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 lb Rigatoni
• 1/2 lb Pancetta or Guanciale
• 1 Tbsp Olive Oil
• 1/2 Onion diced.
• 3 cloves Garlic thinly sliced
• 2 tsp Chili Flakes
• Black Pepper
• Pecorino Romano Cheese grated.

Equipment

• Saute Pan
• Stock Pot

Method

 

1. Begin by either slicing or cubing the pancetta, and rendering it off in the olive oil. Once it starts to brown, add the onion and garlic and gently sauté.
2. Start your water and salt it with a lighter hand than normal. Cook the rigatoni until very al dente. Example, if it says to cook for 10 minutes for al dente, only cook for 9 minutes.
3. Before you drain the pasta, scoop 1/2 cup of the pasta water. Drain the rigatoni and add back to the pan. Pour the pancetta mixture over and add a splash of the pasta water and reduce it over heat until it becomes silky.
4. Add more pasta water if it gets dry. But, you don’t want it watery. At the end, add the grated cheese, incorporate and serve.

Notes

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