Name: Pasta alla Gricia
Yield: 2 Servings
Ingredients: 1 tablespoon extra-virgin olive oil; 6 ounces guanciale (salt-cured pork jowl), cut into 3/4" pieces; 8 ounces rigatoni; Kosher salt; 2 teaspoons coarsely ground black pepper, preferably ground with a mortar and pestle; 3 ounces Pecorino Romano, finely grated on the small holes of a box grater (about 3 cups)

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Pasta alla GriciaMarcus Nilsson

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Recipe notes

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