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.
- 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
Instructions
- Bring a large pot of water to a boil and salt it lightly, since the guanciale and Pecorino are already salty.
- 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.
- 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.
- Meanwhile, cook the rigatoni in the boiling water until 1 minute shy of al dente. Reserve 1 cup of pasta water, then drain.
- Pour the wine into the skillet with the shallots, scraping up any browned bits. Simmer for 2 to 3 minutes until mostly reduced.
- 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.
- 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.
- Fold in the reserved guanciale and the parsley. Taste and adjust with black pepper. Add salt only if needed.
- 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
