Pasta Alla Gricia
A traditional Roman pasta dish with guanciale, pecorino romano, and black pepper.
Nutrition per serving
Ingredients
Grain(1)
- pasta (spaghetti or rigatoni)- 320 gspaghetti or rigatoni
Meat(1)
- guanciale- 150 gcut into 1/4-inch strips or cubes
Dairy(1)
- pecorino romano cheese- 100 gfinely and freshly grated
Spice(1)
- black pepper- 2 tspcoarsely and freshly ground
Liquid(1)
- pasta water- 120 mlRemove as ingredient; reserve in instructions
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Unlock AI featuresInstructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta (spaghetti or rigatoni) and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water.
Don't overcook the pasta! Al dente is key for the right texture.
Prepare the Guanciale
While the pasta is cooking, in a large pan, cook the guanciale over medium heat until crispy and golden brown. Remove the guanciale from the pan and set aside, leaving the rendered fat in the pan.
Cook the guanciale slowly to render the fat properly and get it crispy.
Create the Sauce
Turn off the heat under the pan with the rendered guanciale fat. Add a few tablespoons of the reserved pasta water to the pan to cool it slightly. Gradually add the pecorino romano cheese and black pepper, stirring constantly to create a creamy sauce. Add more pasta water as needed to achieve the desired consistency.
The key to a smooth sauce is to add the cheese gradually and keep stirring constantly.
Combine and Serve
Add the drained pasta to the pan with the cheese sauce. Toss well to coat. Add the crispy guanciale back to the pan and toss again. Serve immediately, garnished with extra pecorino romano cheese and black pepper, if desired. This recipe serves 4.
Serve immediately for the best flavor and texture.
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