Pasta alla gricia (Pasta with Pecorino and guanciale)

Name: Pasta alla gricia (Pasta with Pecorino and guanciale)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 11.5 oz rigatoni; 10.5 oz Pecorino cheese; 3.5 oz guanciale; 0.66 cup white wine; 0.75 cup pasta water; salt; pepper

Based on 2 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

320 g	rigatoni
300 g	Pecorino cheese
100 g	guanciale
150 ml	white wine
200 ml	pasta water
	salt
	pepper

Metric

Imperial

Utensils

pot
colander
grater
cutting board
knife
nonstick pan
oven
cooking spoon
ovenproof pan (small)

How-To Videos

How to grate cheese

How to cook pasta

Nutrition per serving

Cal
722

Protein
37 g

Fat
31 g

Carb
64 g

Step 1/4
- 320 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
- 300 g Pecorino cheese
- 100 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
- 150 ml white wine
- 200 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!