By Kate Zagorski
RIGATONI ALLA GRICIA Although it often plays second fiddle to the famous Roman pasta triumvirate of carbonara, amatriciana and cacio e pepe, la gricia is in many ways the most Roman of them all. Giving equal limelight to both guanciale and pecorino it combines chunks of crunchy pork jowl with a creamy cheese coating to celebrate the very best of local produce. Sometimes referred to as a ‘white amatriciana’, gricia originated in the countryside around Rome where the skill in balancing just a few ingredients to create something delicious helped to form the backbone of traditional Roman cuisine. It’s now the perfect ‘empty the fridge’ dish; quick, simple and comforting. Be sure to take some time at the end to stir in the pecorino carefully: tossing the pasta, the starchy water and the guanciale fat with the cheese will magically bind everything together right before your eyes.
Ingredients (Serves 2)
200g rigatoni 200g guanciale 60ml white wine 50g grated pecorino romano Black pepper
• Bring a large saucepan of water to the boil, add salt and set the pasta to cook for one minute less than the indicated time. • Trim the rind from the guanciale and cut into 1cm strips. • Heat a frying pan and add the guanciale, cook for a few minutes until the fat is released and it is turning crispy at the edges. Add the white wine and simmer for 2 minutes to evaporate the alcohol. • Add the almost cooked pasta to the pan with a good splash of the cooking water, continue to cook for another minute. • When the pasta is al dente turn off the heat and sprinkle in the pecorino, toss everything together well to thicken and coat the pasta. Add some freshly ground black pepper and serve immediately.
