different types of pasta from the ESR Commissary

Rigatoni alla Gricia

Dive into a cozy evening with this Rigatoni recipe, blending crispy guanciale with a savory butter & garlic sauce. The addition of creamy Pecorino Romano cheese and a dash of pepper transforms it into a simple but deeply flavorful dish. Perfect for those seeking an easy yet very rewarding Roman classic.

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  • kosher salt
  • 1 tbsp olive oil
  • 4 oz guanciale, small dice
  • 2 tbsp butter
  • 1 large garlic clove, minced
  • 1/2 tsp fennel pollen
  • 2 tsp pepper
  • 1/2 cup pecorino romano, grated
  • 2 tbsp pecorino romano, grated for garnish
  • 8 oz fresh Rigatoni or 6 oz dried Rigatoni


Cook pasta according to the package in salted water.

While cooking pasta, prepare guanciale and garlic.

Drain pasta, reserving 1 cup of pasta water. Set pasta aside.

Heat the saute pan over medium heat. Add olive oil and guanciale.

Cook guanciale, stirring frequently, until golden brown and crispy. Carefully pour off excess fat.

Add butter, garlic, and fennel pollen to the pan. Cook, stirring frequently, until garlic has softened but not browned.

Add the cooked pasta to the pan with 1/2 cup pasta water and black pepper. Simmer until the sauce thickens and the pasta is coated.

Remove from heat and add 1/2 cup grated pecorino. Stir to combine and emulsify the sauce. Taste and add salt and pepper, if desired.

Divide pasta between two bowls and garnish with more pecorino. Serve immediately.