Rigatoni alla Gricia (Rigatoni with Guanciale and Pecorino)
Rigatoni alla Gricia (Rigatoni with Guanciale and Pecorino): an authentic Italian recipe from Edwin Garrubbo’s Sunday Pasta, with an expert wine pairing by Master of Wine Christy Canterbury.
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Cooking tools:
- Stove
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Mixing bowl
- Pepper mill
Ingredients
- 6 ounces pancetta or guanaciale
- 1/2 cup olive oil
- 3 medium onions, thinly sliced
- 1/2 cup grated Pecorino Romano cheese
- 1 pound rigatoni or other tubular pasta
- Freshly ground black pepper to taste
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