Rigatoni alla Gricia
Prep TIme: 2 minutes
Cook time: 15 minutes
Remember to reserve some pasta water to help finish the sauce!
Ingredients
1 package Emma Rigatoni Pasta
Salt, to taste
2 tbsp Emma Extra Virgin Olive Oil
3/4 cup Pancetta, diced (we prefer Casa Italia brand!)
1 cup Emma Pecorino Romano cheese, finely grated
Freshly grated black pepper, to taste
Directions
- Bring a large pot of salted water to boil and cook the pasta according to packaging instructions.
- In a separate frying pan, heat the olive oil on medium and sauté the pancetta until crisp and golden brown, approx. 7 minutes. Turn off the heat and set it aside. The residual heat will keep cooking the pancetta, take care it does not burn.
- When the pasta is 1 minute from al dente, reserve 1/2 cup of the cooking liquid, drain and toss into the frying pan with the pancetta. Turn the heat back to medium.
- When the contents of the pan begin to sizzle, stir in a dash of pasta water and then add ¾ cup of grated cheese. Stir vigorously until melted, and the pasta water is absorbed. Add a few turns of black pepper.
- Serve with the remaining cheese and more black pepper. Eat immediately.
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