Pasta alla Gricia
The oldest of Rome's four classic pastas, and the ancestor of carbonara and amatriciana: rigatoni tossed with slowly rendered, crisp-edged guanciale, its fat emulsified with starchy pasta water into a glossy sauce, then finished with sharp Pecorino Romano and lots of toasted black pepper. Just four ingredients and 30 minutes.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Pasta alla Gricia, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
