Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano)

Name: Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano)
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: 8 ounces, pancetta, sliced ¼ inch thick; 1 tablespoon, extra-virgin olive oil; 1 pound, rigatoni; 1 teaspoon, coarsely ground pepper, plus extra for serving; 2 ounces, Pecorino Romano cheese, grated fine (1 cup), plus extra for serving

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Weeknight

By Annie Petito ･ Appears in Cook's Illustrated November/December 2018, America's Test Kitchen TV

The porky-peppery flavors of pasta alla gricia deserve big recognition.

SERVES 6

TIME 45 minutes

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