Pasta Alla Gricia - My Way Chef

Pasta + pancetta. Need I say more? Enjoy this famous pasta dish of Rome! Subscribe for new videos each Friday.
Recipe: spark.adobe.co...
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Steps by Roa Music | / roa_music1031
INGREDIENTS
8 ounces pancetta, sliced 1 inch wide
1 Tbsp olive oil
1 pound rigatoni
1 tsp coarsely ground pepper
3 ounces Pecorino Romano cheese, grated fine, plus extra for serving
extra virgin olive oil if needed
DIRECTIONS
1. Slice length of pancetta into approximately 4 inch pieces. Divide 1 inch wide piece into 2 half inch pieces. Then Slice 1/4 pieces.
2. Heat pancetta and oil in large Dutch oven over medium-low heat, stirring frequently, until fat is rendered and pancetta is deep golden brown but still has slight pinkish hue, 8 to 10 minutes. Adjust heat as necessary to keep pancetta from browning too quickly. Using slotted spoon, transfer pancetta to bowl; set aside. Pour fat from pot into liquid measuring cup (you should have around ⅓ cup fat; discard any extra over ⅓ cup). If less then 1/3 cup, add extra virgin olive oil. Return fat to Dutch oven.
3. While pancetta cooks, set colander in large bowl. Bring 2 quarts water to boil in large pot. Add pasta and cook, stirring often, until al dente. Drain pasta in prepared colander, reserving cooking water.
4. Add pepper and 2 cups reserved cooking water to Dutch oven with fat and bring to boil over high heat. Boil mixture rapidly, scraping up any browned bits, until emulsified and reduced to 1½ cups, about 5 minutes. (If you've reduced it too far, add more reserved cooking water to equal 1½ cups.)
5. Reduce heat to low, add pasta and pancetta, and stir to evenly coat. Off heat, add Pecorino and stir until cheese is melted and sauce is slightly thickened, about 1 minute. Adjust sauce consistency with remaining reserved cooking water as needed. Transfer pasta to platter and serve immediately, passing extra pepper and extra Pecorino separately
NOTE:
Because this pasta is quite rich, serve it in slightly smaller portions with a green vegetable or salad. For the best results, use the highest-quality pancetta you can find from the butcher. If you can find guanciale, I recommend using it and increasing the browning time in step 2 to 10 to 12 minutes. For best flavor, avoid packaged presliced / prediced pancetta.

[@joymanfra655]

We enjoyed The My Way Chef Pasta Alla Gricia. Very delicious.
Greg & Joy

[@themywaychef3615]

Glad you enjoyed it cousin! Wish we could see you!