Rigatoni alla Gricia is a classic Italian dish originating from the Lazio region. This gourmet pasta dish is incredibly simple yet incredibly delicious. It consists of rigatoni pasta tossed with crispy guanciale, pecorino cheese, black pepper, and a touch of olive oil.

The dish takes its name from the small village of Grisciano, located near Amatrice, which is known for its rich culinary tradition.

Rigatoni alla Gricia is often considered the predecessor of the more famous Amatriciana dish, which introduces tomatoes to the recipe.

To prepare Rigatoni alla Gricia, start by cooking the rigatoni pasta until it is al dente. While the pasta is cooking, cut the guanciale into small chunks and sauté them in a pan with a bit of olive oil until they become crispy and golden. Guanciale is a type of Italian cured meat made from pork jowls and is known for its rich flavor.

Once the guanciale is crispy, remove it from the pan and set it aside, leaving the rendered fat in the pan. Drain the pasta, reserving a small amount of the cooking water. Add the pasta to the pan with the rendered guanciale fat, tossing it to ensure the pasta is well-coated.

Next, sprinkle the pasta with pecorino cheese and black pepper, and continue tossing until the cheese melts and forms a creamy sauce.

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