Mezzi Rigatoni alla Gricia Dinner Kit

Mezzi Rigatoni alla Gricia Dinner Kit

Pasta alla Gricia, often described as the "White Amatriciana" is a simple yet delicious pasta dish, emblematic of the Roman cuisine, made of dry pasta cooked and dressed in a sauce made with rendered guanciale (or pancetta), black pepper, pasta cooking water and grated pecorino romano cheese. While the ingredients are few and simple, the secret lies in their quality. Among the Eternal City's four most iconic pasta dishes - cacio & pepe, amatriciana, carbonara and gricia - the latter is probably the simplest and easiest to replicate at home, but given the simplicity of the ingredients, it is extremely important to choose the best ones.Serve Pasta alla Gricia with a glass of your favorite white or red Italian wine, and let them transport you straight to a typical Roman trattoria. 

The kit contains:

- Italian Guanciale 8oz

- Mezzi Rigatoni Pasta di Gragnano 17.6oz

- Pecorino Romano Cheese 8oz

- Clemente Ulisse Extra Virgin Olive Oil 34 fl oz

RECIPE

Ingredients:

• Guanciale (Cured Pork Jowl) 8oz
• Mezzi Rigatoni 12oz
• Pecorino Romano Cheese (grated) 3oz 
• Extra Virgin Olive Oil
• Salt
• Freshly ground black pepper

Directions:

In a large stainless steel skillet, heat EVOO over medium-low heat until shimmering. Cut the guanciale and add it to the skillet. Cook the guanciale over medium-low heat, stirring occasionally, for about 15 minutes until fat has rendered and guanciale is golden brown and crisp. Using a spoon, transfer the guanciale to a plate and set aside. 

Reduce the heat to low and add about 1 teaspoon of freshly ground black pepper in rendered guanciale fat until pepper foams and is aromatic, for about 1 minute. Remove skillet from heat.

In the meantime, bring three quarts of water to a boil in a pot and add salt. Cooking pasta in a smaller amount of water will result in starchier water, which is very important for the success of this recipe. Cook the pasta halfway, for about 5 minutes, and transfer 2 cups of the starchy pasta water to the skillet. Return skillet to high heat and bring to a boil, swirling to emulsify pasta water with guanciale fat.

When pasta has cooked for a total of 5 minutes, drain in a colander reserving the remaining pasta water, then transfer pasta to the skillet (the pasta will be very undercooked at this point, but it will continue cooking in the skillet).

Cook pasta in the skillet until al dente, stirring constantly to ensure that the pasta is cooked evenly and that the sauce remains emulsified. If sauce reduces too much before pasta has finished cooking, add more reserved pasta water to skillet in increments. Add guanciale to skillet and carefully toss to combine.

Remove the skillet from heat, add some of the Pecorino Romano previously grated and stir rapidly to combine. Once cheese is fully emulsified in the sauce, add more Pecorino Romano, and stir rapidly once more to combine. Adjust sauce consistency as needed with more pasta water. Season with salt and pepper, if needed. Top with more Pecorino Romano and serve right away. 

Product of Italy