Photograph of the finished Rigatoni alla gricia

Italy · Mì rigatoni gricia tiêu đen má heo

Rigatoni alla gricia

30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Macaroni Macaroni 600 g
  • Photograph of Pork belly Pork belly 600 g
  • Photograph of Pecorino cheese Pecorino cheese 360 g
  • Photograph of Black pepper Black pepper 40 g
  • Photograph of Olive oil Olive oil 60 ml
  • Photograph of Salt Salt 16 g

Method

  1. 1 Cut the pork cheek into 1 cm thick strips and fry them in a dry pan for 10 minutes over low heat.
  2. 2 Remove the crispy pork cracklings and keep all the rendered fat; that fat will be the sauce for the dish.
  3. 3 Gricia has only four ingredients: pasta, pork cheek, Pecorino cheese, and peppers; no eggs, no tomatoes, no cream.
  4. 4 Roast coarsely ground pepper in oil for 40 seconds, then add two ladlefuls of noodle broth and shake the pan to emulsify the oil.
  5. 5 Boil the noodles for 2 minutes less than the instructions, then transfer them to a pan and stir-fry for 2 minutes.
  6. 6 Turn off the heat completely, then sprinkle in Pecorino cheese and shake the pan. Sprinkling it while still on the heat will cause the cheese to clump together.
Start cooking