Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano)

Name: Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano)
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.

A cookbook recipe exclusively for All-Access members from One-Hour Comfort

SERVES 6

TIME 45 minutes

A cookbook recipe exclusively for All-Access members from One-Hour Comfort

Why This Recipe Works

Want more? Read the whole story

This is a members' feature.