Weekly Winner: Pancetta-Pasta-Pecorino Perfection

pancetpastaI am well aware of the fact that I have been sorely lacking in the posting department lately, and I apologize for that.  Life has indeed gotten in the way.  The good news with all that is that I now have quite a backlog of recipes to feature!  Hopefully that means November will be chock-full of tastiness.

I will start with this 5-ingredient winner of a pasta dish.  Yep, that’s right — only FIVE make this amazing dish.  How is this possible you ask?  Well, two out of the five ingredients are absolute powerhouses of flavor:  Pancetta and Pecorino Romano.  You don’t need much else if you’re starting with those two!

Pasta Alla Gricia or Rigatoni with Pancetta and Pecorino Romano apparently comes from Rome.  This particular recipe for the dish; however, comes from Cook’s Illustrated.

Five ingredients and 30 minutes, people — there really is no excuse for not making this.

Pasta Alla Gricia (Rigatoni with Pancetta and Pecorino Romano)

Ingredients:

8 ounces pancetta, sliced 1/4 inch thick

1 Tbsp extra-virgin olive oil

1 pound rigatoni

1 tsp coarsely ground pepper, plus extra for serving

2 oz Pecorino Romano cheese, grated fine (1 cup), plus extra for serving.

Procedure:

  1. Slice each round of pancetta into rectangular pieces that measure about 1/2 inch by 1 inch.
  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, adjusting 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 1/4 to 1/3 cup fat; discard any extra). Return fat to Dutch oven.
  3. While pancetta cooks, set colander in large bowl..  Bring 2 quarts water to a 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 1-1/2 cups, about 5 minutes.  (If you’ve reduced it too far, add more reserved cooking water to equal 1-1/2 cups)
  5. Reduce heat to low, add pasta and pancetta, and stir to evenly coat.  Add Pecorino and stir until cheese is melted and sauce is slightly thickened, about 1 minute.  Of heat, adjust sauce consistency with remaining reserved cooking water as needed.  Transfer pasta to platter and serve immediately, passing extra pepper and extra Pecorino separately.
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