Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano)
Delicious Rigatoni with Pancetta and Pecorino Romano in a simple, creamy sauce. Perfect for a quick, flavorful dinner.
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Cooking tools:
- Dutch oven
- Slotted spoon
- Mixing bowl
- Measuring cup
- Colander
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Serving platter
- Stove
- Kitchen scale
- Grater
- Pepper mill
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
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