Pasta alla Gricia

A beloved and lesser-known Italian classic, Pasta alla Gricia is an authentic recipe that is a family favorite. With Roman roots, this pleasantly salty, savory rigatoni dish brings a little bit of Italy to your table.

INGREDIENTS

• 1 (1-lb.) pkg. DeLallo Rigatoni
• 2 tbsp. DeLallo Extra Virgin Olive Oil
• 1/2 lb. pancetta, diced
• 2 cloves garlic, smashed
• 2 tsp. coarsely ground black pepper
• 1 cups grated DeLallo Pecorino Romano, plus more for serving
• 1 1/2 cups reserved pasta-cooking water

DIRECTIONS

1. Bring a large pot of salted water to a boil for pasta. Cook according to package instructions, reserving 1 1/2 cups of hot pasta cooking water.
2. While pasta cooks, heat olive oil on a medium-low setting in a large saucepan. Cook pancetta with garlic until pancetta begins to brown and crisp, about 10-15 min. stirring often. Remove and discard garlic once it begins to soften, before pancetta is done cooking. Season with black pepper.
3. Add 1 cup of the pasta cooking water to the saucepan with pancetta. Turn up the heat to high and cook for about 1 min. to create a thick, glossy sauce.
4. Toss hot pasta in the pan with sauce to coat. Stir in cheese until melted and combined. Add more pasta cooking water as to create a loose sauce.
5. Serve sprinkled with Pecorino Romano.