Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano) for Two

Name: Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano) for Two
Yield: Serves 2
Cuisine: Europe, Italian
Ingredients: 4 ounces, pancetta or guanciale, sliced ¼ inch thick; 1 1/2 teaspoons, extra-virgin olive oil; 8 ounces, rigatoni; 1/2 teaspoon, coarsely ground pepper, plus extra for serving; 1 ounce, Pecorino Romano cheese, grated fine (½ cup), plus extra for serving

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

By Annie Petito ･ Appears in Cook's Illustrated November/December 2018

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

SERVES 2

TIME 35 minutes

Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano) for Two

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