Photo: Jennifer Causey"This dish immediately brings me back to small trattorias in Rome, which was especially comforting when travel wasn’t possible," saysHillary Sterling, the executive chef at New York City hot spotCi Siamo. “Salty and peppery with a silky sauce, it comes together quickly and is always a crowd-pleaser.“IngredientsIngredient Checklist4 quarts , plus 6 Tbsp. water, divided1 lb. uncooked rigatoni1 tablespoon kosher salt8 oz.s diced guanciale or pancetta1 tablespoon olive oil1 teaspoon coarse-ground black peppercorns, plus more for serving½ cup (4 oz.) unsalted butter3 oz.s Pecorino Romano cheese, grated (about ¾ cup), plus more for serving3 oz.s Parmigiano-Reggiano cheese, grated (about ¾ cup), plus more for servingDirectionsInstructions ChecklistStep 1Add 4 quarts of water to a large pot; bring to a boil over high. Add pasta and salt; cook, stirring occasionally, 10 minutes. Drain pasta, reserving 3 cups cooking water.Step 2While pasta cooks, heat a large skillet over medium. Add guanciale and olive oil; reduce heat to medium low. Cook, stirring often, until guanciale is slightly crispy, 5 to 8 minutes. Add pepper and remaining 6 tablespoons water; let stand over medium-low heat until ready to use.Step 3Add drained pasta to guanciale mixture in skillet, and increase heat to medium. Slowly add reserved cooking water, stirring constantly, until fat from guanciale and water emulsify to create a creamy sauce, about 8 minutes. Stir in butter until melted. Remove from heat. Stir in cheeses until smooth. If sauce seems a bit thick, add a splash of fresh water to loosen. Sprinkle with pepper and grated cheeses, and serve immediately.
Photo: Jennifer Causey
“This dish immediately brings me back to small trattorias in Rome, which was especially comforting when travel wasn’t possible,” saysHillary Sterling, the executive chef at New York City hot spotCi Siamo. “Salty and peppery with a silky sauce, it comes together quickly and is always a crowd-pleaser.“IngredientsIngredient Checklist4 quarts , plus 6 Tbsp. water, divided1 lb. uncooked rigatoni1 tablespoon kosher salt8 oz.s diced guanciale or pancetta1 tablespoon olive oil1 teaspoon coarse-ground black peppercorns, plus more for serving½ cup (4 oz.) unsalted butter3 oz.s Pecorino Romano cheese, grated (about ¾ cup), plus more for serving3 oz.s Parmigiano-Reggiano cheese, grated (about ¾ cup), plus more for servingDirectionsInstructions ChecklistStep 1Add 4 quarts of water to a large pot; bring to a boil over high. Add pasta and salt; cook, stirring occasionally, 10 minutes. Drain pasta, reserving 3 cups cooking water.Step 2While pasta cooks, heat a large skillet over medium. Add guanciale and olive oil; reduce heat to medium low. Cook, stirring often, until guanciale is slightly crispy, 5 to 8 minutes. Add pepper and remaining 6 tablespoons water; let stand over medium-low heat until ready to use.Step 3Add drained pasta to guanciale mixture in skillet, and increase heat to medium. Slowly add reserved cooking water, stirring constantly, until fat from guanciale and water emulsify to create a creamy sauce, about 8 minutes. Stir in butter until melted. Remove from heat. Stir in cheeses until smooth. If sauce seems a bit thick, add a splash of fresh water to loosen. Sprinkle with pepper and grated cheeses, and serve immediately.
“This dish immediately brings me back to small trattorias in Rome, which was especially comforting when travel wasn’t possible,” saysHillary Sterling, the executive chef at New York City hot spotCi Siamo. “Salty and peppery with a silky sauce, it comes together quickly and is always a crowd-pleaser.”
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
source: people.com
