Pasta alla Gricia Recipe (Pasta with Guanciale, Pecorino, and Black Pepper)
Rome-based cookbook author Katie Parla shares her secret pasta alla gricia recipe, so you can make the Roman trattoria standby at home.
Ingredients
- 9 oz. guanciale
- ¾ cup finely grated Pecorino Romano (2½ oz.), divided
- Fine sea salt
- 1 lb. dried rigatoni pasta
- 2 tsp. freshly ground black pepper
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