Pasta alla gricia (Pasta with Pecorino and guanciale)

Step 1/ 4

• 160 g rigatoni

• pot
• colander

Bring a pot of salted water to a boil. Cook pasta until al dente, then drain, reserving some pasta water.

Step 2/ 4

• 150 g Pecorino cheese
• 50 g guanciale

• grater
• cutting board
• knife
• nonstick pan
• oven

Grate Pecorino cheese. Slice guanciale into strips. Heat a nonstick pan and add guanciale. Cook, stirring often, then remove guanciale from the pan. Preheat the oven to 180°C/355°F.

Step 3/ 4

• 75 ml white wine
• 100 ml pasta water
• salt
• pepper

• cooking spoon

In the same pan, add white wine and let reduce. Then add some pasta water, pasta, and guanciale, and bring to a boil. Remove from heat and stir in cheese until creamy. Season with salt and pepper.

Step 4/ 4

• ovenproof pan (small)

Divide pasta into small ovenproof pans. Top with cheese and bake for approx. 15 min. Enjoy!

Enjoy your meal!