Pasta alla Gricia
Ingredients: guanciale, pecorino romano, rigatoni, water, salt · 30 min cook time · 485kcal · ~₩14,200
Ingredients
85g guanciale, 50g pecorino romano, 200g rigatoni, 500ml water, 1꼬집 salt, 1꼬집 MSG
Instructions
1. Cut the guanciale into slices, then cut across them to make small lardons.
2. Place the guanciale lardons in a 12-inch skillet with a small splash of water. Render the guanciale fat over medium heat until crisp, stirring occasionally.
3. Grate a couple of ounces of pecorino romano cheese.
4. Bring a pot of water to a boil for the pasta. Use just enough water to cover the pasta by a couple of inches. Lightly season the water with salt and MSG.
5. Once the guanciale is crisp and fully rendered, remove it from the pan and set aside. Add a tiny splash of water to the pan to cool it down and deglaze any brown bits.
Source: Watch the original video