Della Terra Pasta 2021 assorted Artisan Pasta Rigatoni

Rigatoni "alla Gricia" with Guanciale, Black Pepper and Pecorino Romano

Rigatoni is a delicious pasta and a favorite of chefs, its shortlist of ingredients makes simplicity forefront. The list provides everything you'll need to create Rigatoni "alla Gricia" recipe.
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Rigatoni "alla Gricia" with Guanciale, Black Pepper and Pecorino Romano Recipe

By Chris Becker
Prep time: 10 m
Cook time: 20 m
Servings: 2 entree portions or 4 side portions

Ingredients

  • 6 ounces Della Terra Rigatoni*
  • 2 tablespoons of water
  • 3 ounces guanciale, cut into 1/4-inch wide strips
  • 1/2 medium red onion, halved lengthwise with the ends trimmed and 3 center layers discarded, cut the remaining onion into 1/2-inch wide slices
  • 1 teaspoon black pepper, coarsely ground
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup freshly grated pecorino romano

Pots, Pans, and Tools Needed

  • For this recipe we suggest the following pieces of equipment. If you are doubling the recipe, just use bigger pots and/or pans.
  • 10” saute pan
  • 4 to 6 quart pot
  • Long handle strainer/sieve
  • Wooden spoon
  • Cutting board
  • Knife
  • Bowls for ingredients
  • Cheese grater

Make the Sauce

  • In the skillet, place the onions in a nest and set the guanciale on top of them. Add the water and turn the heat to medium. The steam will begin to melt the fat from the guanciale which will help to cook and brown the ingredients. Stir frequently until the guanciale has lightly browned and the onion has softened. About 5 to 7 minutes.
  • Remove the pan from heat and add the black pepper.

Make the Pasta

  • Bring 2 quarts of water to a boil and add 1 tablespoon of kosher salt. Cook the pasta for the suggested time, tasting it at the lower number and cooking until the al dente meets your preference.
  • Using the sieve, remove the cooked pasta and add it to the sauce when it is ready.

Complete the Dish

  • The balance of pasta water, fat and cheese is important to focus on- too much water and the sauce is super runny while too little water and the sauce clumps. Get the amount mostly right and stir vigorously to create a smooth sauce.
  • Combine the cooked pasta and sauce along with 1/4 cup of pasta water over low-medium heat and stir to coat the pasta, about 1 minute.
  • Stir in the parmesan and pecorino, toss & stir with gusto (but not too much, or the pasta ends up on the floor). If the sauce seems tight just add a splash or two of pasta water if needed to adjust the sauce consistency. It should coat the pasta well.
  • Using the wooden spoon, transfer the pasta to the plate.
  • Sprinkle the remaining cheese as a garnish.

Substitutions

  • PASTA: Use Della Terra Fusilli or our Strozzapreti as alternate shapes for this recipe.
  • VEGETARIAN: Omit the guanciale, which will make this a “cacio e pepe” style of sauce.
  • VEGAN: Unfortunately this recipe relies on the guanciale and cheese to come together. Try the recipe for “olive oil with garlic and tomatoes”.

Learn how to adjust the recipe portion.

Referenced products

  • Rigatoni
    Pasta - Rigatoni
    Rigatoni

    Rigatoni

  • Spice - Malabar Black Pepper

    Spice - Malabar Black Pepper

STORY TIME: WHO SAYS TECHNIQUE IS FOR RESTAURANTS ONLY? 

Pasta alla Gricia was explained to me as "pretty much the same thing as pasta all' amatriciana except instead of pepper flakes you use black pepper and instead of tomato you use extra cheese, oh and also don't mess it up!". Also, I almost forgot the most important thing "don't use tongs for the sauce, TOSS IT!!" to which the only right answer to that type of instruction is "yes chef". Now while I'll adhere to that even to this day, Chef never said anything about -not- using a wooden spoon, ha! Even so, the point of this instruction is to avoid smashing at the pasta and sauce, but rather to swirl it in the pan allowing friction to bring the sauce together.

Let's talk about onions and pasta alla Gricia. I like it both ways for different reasons, but secretly the pop of flavor from the onion is special and tasty. There are a handful of sauces that create some debate regarding the use of onion and this is one of them. I'm not going to try and settle it here, just offer you the choice to use or not use that ingredient.

NOTES, TIPS, AND TRICKS

The black pepper. Freshly ground is always the best choice, but there are some distinctions in flavor between varieties.

  • TELLICHERRY: This is my go-to because of the well-balanced bright flavor.
  • MALABAR: A great choice though it has a more aromatic and intense flavor, so if you are new to it, just use a little less than you may normally use in the dish.
    The most common cured pork options for this type of recipe, here’s a quick breakdown of what they are.
  • GUANCIALCE: is the most traditional option and comes from a cut known as pork jowl. It is fatty and melts into the sauce with a deep flavor resulting in a “smoother” mouthfeel in the sauce.
  • PANCETTA: comes from salt-cured pork belly and is air-dried which provides a slightly salty, slightly fatty, porky flavor.
  • BACON: is salt-cured and smoked pork belly. Use thick sliced bacon if you want to add a hint of smokiness to the dish, but you'll need to drain a little fat so the sauce doesn't present as greasy.
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