Marinate
Rigatoni Alla Gricia with Mushroom “Pancetta”
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1 Review
DumpsterKitten
April 26, 2023
It is a sin that this recipe has 0 reviews. I created a Food52 account just to reivew this dish and bring justice to the world. It's that good. In regular rotation at our
house, this dish is addictingly good, easy to make, and vegetarian. Whaaat?? There is a serious void of chef quality vegetarian meals that are packed with flavor while still attainable for a home cook. This is one of those rare recipes. And it's everything you could ever want out of a pasta dish, meat or no meat. Pair with a simple salad. After your first bite you'll wish you made 10x more.
My cooking notes:
I prefer to double the sauce portion of any pasta recipe, it just works out better for me. Definitely wait to add the cheese once the pasta is plated. We made the mistake of stirring cheese into the pan and it clumps and you'll clean your pan for days. I like to reserve some of the seared mushrooms before adding the liquid, this keeps them extra cripsy and you can add them to the top with cheese.
house, this dish is addictingly good, easy to make, and vegetarian. Whaaat?? There is a serious void of chef quality vegetarian meals that are packed with flavor while still attainable for a home cook. This is one of those rare recipes. And it's everything you could ever want out of a pasta dish, meat or no meat. Pair with a simple salad. After your first bite you'll wish you made 10x more.
My cooking notes:
I prefer to double the sauce portion of any pasta recipe, it just works out better for me. Definitely wait to add the cheese once the pasta is plated. We made the mistake of stirring cheese into the pan and it clumps and you'll clean your pan for days. I like to reserve some of the seared mushrooms before adding the liquid, this keeps them extra cripsy and you can add them to the top with cheese.
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