Pasta alla Gricia with Pancetta and Pecorino Romano

Ingredients

• 200g (7oz) pancetta, diced 200g (7oz) pancetta, diced
• 350g (12oz) spaghetti 350g (12oz) spaghetti
• 150g (5oz) rigatoni 150g (5oz) rigatoni
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup grated Pecorino Romano cheese 1 cup grated Pecorino Romano cheese
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 55g (Sugars: 2g)
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring salted water to a boil and cook the spaghetti and rigatoni according to package instructions until al dente.
2. 2.
   In a separate pan, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy and golden brown.
3. 3.
   Once the pasta is cooked, drain it, reserving a cup of the cooking water.
4. 4.
   Add the drained pasta to the pan with the pancetta and toss well to combine.
5. 5.
   Remove the pan from heat and sprinkle the grated Pecorino Romano cheese over the pasta. Toss again to coat the pasta evenly.
6. 6.
   If the pasta seems dry, add a little bit of the reserved cooking water to create a creamy sauce.
7. 7.
   Season with freshly ground black pepper to taste.
8. 8.
   Serve immediately and enjoy the authentic flavors of Pasta alla Gricia.

Treat your ingredients with care...

• Pancetta — Make sure to dice the pancetta into small pieces to ensure it cooks evenly and becomes crispy.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes while cooking the pancetta.
• If you prefer a creamier sauce, you can add a splash of heavy cream to the pasta before tossing it with the pancetta and cheese.
• Experiment with different types of pasta shapes to add variety to the dish.
• To enhance the flavors, use freshly grated Pecorino Romano cheese instead of pre-packaged grated cheese.
• Serve the Pasta alla Gricia with a sprinkle of extra Pecorino Romano cheese on top for an extra burst of flavor.

Serving advice

Serve the Pasta alla Gricia hot, straight from the pan, to fully enjoy the creamy sauce. Garnish with a sprinkle of freshly ground black pepper and a few fresh basil leaves for a touch of freshness.

Presentation advice

Plate the Pasta alla Gricia in shallow bowls, allowing the creamy sauce to coat the pasta beautifully. For an elegant touch, drizzle a little extra olive oil over the dish and garnish with a sprig of fresh rosemary.