Rigatoni alla Gricia

Name: Rigatoni alla Gricia
Ingredients: 1 pound rigatoni (look for a type that looks rough and sandpaper-like, Molisana works well); 1 teaspoon extra-virgin olive oil; 200 grams guanciale, cut into 1/2 inch x 1/2 inch lardons; 1/2 cup white wine (optional); 1 cup grated Pecorino Romano; freshly ground black pepper; Salt to taste

growingchefsontario.ca

Rome is renowned for four pasta sauces: pasta all’Amatriciana (tomato, guanciale, black pepper, pecorino Romano), substitute the tomato for egg and you…

Keywords

sauces
tomato
guanciale
all’amatriciana
renowned
black
substitute
carbonara
remove
alla
cacio
pepper
pecorino
romano

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Ingredients

1 pound rigatoni (look for a type that looks rough and sandpaper-like, Molisana works well)
1 teaspoon extra-virgin olive oil
200 grams guanciale, cut into 1/2 inch x 1/2 inch lardons
1/2 cup white wine (optional)
1 cup grated Pecorino Romano
freshly ground black pepper
Salt to taste