Rigatoni Pasta with Shallots and Guanciale

Why You’ll Love This Recipe

I love Rigatoni Pasta with Shallots and Guanciale because I get a satisfying combination of crispy, savory pork and soft, sweet shallots in every bite. Rendered guanciale fat, a splash of white wine, and freshly cracked black pepper give the sauce plenty of flavor, while Pecorino Romano adds a sharp, salty finish.

I also appreciate how quickly this dish comes together. I render the guanciale while the pasta boils, soften the shallots in the same skillet, and toss everything together with a little pasta water, so I get a rich, trattoria-style dinner with just a handful of ingredients and minimal cleanup.

Another reason I keep this recipe in my dinner rotation is its flexibility. I can use pancetta if I can’t find guanciale, swap the pasta shape, and add a little tomato or cream depending on my mood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Pasta

• 12 ounces (340 g) rigatoni, or mezze maniche or paccheri
• 1 tablespoon salt, for the pasta water

For the Guanciale and Shallots

• 5 ounces (140 g) guanciale, cut into 1/4-inch strips or cubes, or pancetta
• 1 tablespoon olive oil, only if needed
• 4 large shallots (about 1 cup), thinly sliced
• 2 garlic cloves, thinly sliced
• 1/3 cup dry white wine
• 1/4 teaspoon red pepper flakes, optional
• 1 teaspoon freshly cracked black pepper, plus more to taste
• 1/2 cup reserved pasta water, as needed

For Finishing

• 3/4 cup (75 g) freshly grated Pecorino Romano, plus more for serving
• 1 tablespoon cold butter, optional, for extra gloss
• 1 teaspoon lemon zest, optional
• 2 tablespoons chopped fresh parsley

For Serving

• Extra grated Pecorino Romano
• Freshly cracked black pepper
• Crusty bread and a simple green salad

Directions

1. I bring a large pot of water to a boil and add the salt. I take care not to over-salt it, since the guanciale and Pecorino are already salty. I cook the rigatoni about 1 minute shy of al dente, then reserve about 1 cup of the pasta water before draining.
2. While the water heats, I place the guanciale in a large, cold skillet and turn the heat to medium-low. I cook for 8 to 10 minutes, stirring occasionally, until the fat renders and the pieces turn golden and crisp. Starting in a cold pan helps the fat melt slowly without burning.
3. I use a slotted spoon to move the guanciale to a plate, leaving about 3 tablespoons of the rendered fat in the skillet. If there’s too much fat, I pour off the extra, and if there’s too little, I add the olive oil.
4. I add the shallots to the skillet with a pinch of salt and cook over medium-low heat for 8 to 10 minutes, stirring often, until they’re soft, golden, and lightly caramelized. I take care not to rush this step, since slow cooking brings out the shallots’ sweetness.
5. I add the garlic, red pepper flakes, and black pepper and cook for 30 seconds until fragrant.
6. I pour in the white wine and scrape up the browned bits from the bottom of the pan. I simmer for 2 to 3 minutes until the wine has reduced by about half.
7. I add the drained rigatoni to the skillet, along with about 1/4 cup of the pasta water, and toss over medium heat for 1 to 2 minutes so the pasta absorbs the flavors and the sauce turns glossy.
8. I remove the skillet from the heat and let it cool for about 30 seconds. I add the Pecorino, butter, and lemon zest, if using, and toss vigorously, adding pasta water a tablespoon at a time, until the sauce is creamy and clings to every piece of pasta. I take care to add the cheese off the heat, so it melts smoothly instead of clumping.
9. I fold in most of the crispy guanciale and the parsley. I taste and adjust with black pepper, but I don’t usually need more salt.
10. I divide the pasta among warm bowls and serve immediately, topped with the remaining guanciale, extra Pecorino, and cracked pepper.

Servings and Timing

I get approximately 4 generous servings from this recipe.

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: About 30 minutes

The exact cooking time depends on the pasta shape and how deeply I caramelize the shallots, so I taste the pasta and watch the color of the shallots rather than relying only on the clock.

Variations

• Pancetta Version: I replace the guanciale with diced pancetta, which is easier to find and has a slightly milder flavor.
• Tomato Version: I stir in 1/2 cup of crushed tomatoes or passata after the wine for a light, amatriciana-style sauce.
• Creamy Version: I add 1/4 cup of heavy cream or mascarpone with the pasta water for a richer, silkier sauce.
• Mushroom Version: I sauté sliced cremini mushrooms with the shallots for a deeper, earthier flavor.
• Greens Version: I stir in a handful of baby spinach or arugula at the end, letting it wilt in the hot pasta.
• Vegetarian Version: I skip the guanciale and caramelize the shallots in olive oil with a pinch of smoked paprika for a savory, smoky flavor.

Storage/Reheating

I prefer eating this pasta immediately because the sauce is at its silkiest and the guanciale is at its crispiest when freshly made.

If I have leftovers, I let the pasta cool slightly, then transfer it to an airtight container and refrigerate it promptly. I keep it refrigerated for up to 3 days.

For reheating, I warm the pasta in a skillet over low heat with a splash of water or broth, stirring gently until hot. I can also reheat a portion in the microwave in short intervals, adding a little liquid and stirring between each one.

I can render the guanciale and caramelize the shallots up to 2 days ahead and refrigerate them, then reheat them in the skillet while the pasta boils.

I generally don’t freeze this pasta because the cheese sauce can separate and the rigatoni can lose its texture after thawing.

FAQs

What is guanciale?

Guanciale is Italian cured pork jowl, seasoned with salt, black pepper, and sometimes herbs. It’s richer and more delicate than bacon or pancetta, and it renders into silky fat that gives Roman pasta dishes their signature flavor.

What can I use instead of guanciale?

I use pancetta, which is the closest substitute, or good-quality thick-cut bacon. Bacon is smokier, so I blot some of the fat to keep the flavor balanced.

Why do I need to cook the shallots slowly?

Slow cooking in the guanciale fat caramelizes the natural sugars in the shallots, turning them soft, sweet, and golden. Cooking them too quickly can leave them sharp or burnt.

What pasta shapes work besides rigatoni?

I use mezze maniche, paccheri, penne rigate, or bucatini. Sturdy shapes with ridges or hollows hold the shallots and crispy bits of guanciale well.

Conclusion

Rigatoni Pasta with Shallots and Guanciale is one of my favorite ways to turn a few simple Roman ingredients into a rich, savory, and satisfying dinner. Crispy guanciale, sweet shallots, and a silky Pecorino sauce come together for a dish that feels special but takes hardly any effort.

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Rigatoni with shallots and guanciale is a simple, deeply savory Roman-style pasta that comes together in about 25 minutes. Crispy guanciale renders its flavorful fat to slowly melt sweet shallots into a jammy base, then a splash of white wine and starchy pasta water turn it into a glossy sauce that clings to every ridged tube. Finished with Pecorino Romano and plenty of black pepper, it’s rustic, bold and perfect for a quick weeknight dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian (Roman)

Ingredients

• 12 oz (340 g) rigatoni
• 6 oz (170 g) guanciale, rind removed, cut into ½-inch strips or cubes
• 4 large shallots (about 6 oz / 170 g), thinly sliced
• 2 garlic cloves, thinly sliced (optional)
• ½ cup (120 ml) dry white wine
• 1 cup (240 ml) reserved pasta water, divided
• 1 tbsp unsalted butter
• ¾ cup (65 g) finely grated Pecorino Romano, plus extra for serving
• 1 to 1½ tsp freshly ground black pepper, plus more for serving
• Pinch of red pepper flakes (optional)
• 1 tbsp chopped fresh parsley or chives
• Salt, for the pasta water

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Instructions

1. Bring a large pot of water to a boil and salt it lightly, since the guanciale and Pecorino are already salty.
2. Place the guanciale in a large cold skillet and set over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the fat renders and the pieces are golden and crisp. Remove about two-thirds of the guanciale with a slotted spoon and set aside, leaving the fat in the pan.
3. Add the shallots to the skillet and cook over medium-low heat for 8 to 10 minutes, stirring often, until soft, golden and jammy. Add the garlic and red pepper flakes, if using, and cook for 30 seconds.
4. Meanwhile, cook the rigatoni in the boiling water until 1 minute shy of al dente. Reserve 1 cup of pasta water, then drain.
5. Pour the wine into the skillet with the shallots, scraping up any browned bits. Simmer for 2 to 3 minutes until mostly reduced.
6. Add the drained rigatoni, the black pepper and ½ cup of the pasta water to the skillet. Toss over medium heat for 1 to 2 minutes until the pasta absorbs the sauce.
7. Remove from the heat. Add the butter and Pecorino and toss vigorously, adding more pasta water a splash at a time, until the sauce turns creamy and glossy.
8. Fold in the reserved guanciale and the parsley. Taste and adjust with black pepper. Add salt only if needed.
9. Serve immediately, topped with extra Pecorino and a generous grind of black pepper.

Notes

• Guanciale (cured pork cheek) gives the most authentic flavor and rich fat. Pancetta is the best substitute, and bacon works in a pinch but adds a smoky taste.
• Cook the shallots low and slow in the guanciale fat. They should melt and caramelize, not brown or burn, to give the sauce its sweetness.
• Rigatoni’s ridges and wide tubes trap the shallots and crispy bits. Mezze maniche, paccheri or penne rigate also work well.
• Add the Pecorino off the heat to keep the sauce smooth and prevent clumping.
• Pasta water is key. Its starch helps the fat and cheese emulsify into a silky sauce, so keep extra on hand.
• Reserving some crispy guanciale for folding in at the end keeps it crunchy instead of soft.
• For extra depth, add 1 tbsp tomato paste with the shallots, or finish with a squeeze of lemon juice to brighten the richness.
• Best served right away. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently with a splash of water.

Nutrition

• Serving Size: 1 serving (about 1⅓ cups)
• Calories: 690 kcal
• Sugar: 6 g
• Sodium: 610 mg
• Fat: 32 g
• Saturated Fat: 12 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 72 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 55 mg