Description
Pasta alla Gricia is a classic Roman pasta dish featuring rigatoni or spaghetti tossed with crispy guanciale, Pecorino Romano cheese, and freshly ground black pepper. This simple yet flavorful recipe highlights the richness of guanciale fat combined with the sharpness of Pecorino, creating a creamy, savory sauce without the use of cream or eggs.
Ingredients
Scale
Ingredients
- 12 ounces rigatoni or spaghetti
- 6 ounces guanciale, diced
- 1 cup finely grated Pecorino Romano cheese
- 1 teaspoon freshly ground black pepper
- Salt for pasta water
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
- Cook Guanciale: While the pasta cooks, heat a large skillet over medium heat and add the diced guanciale. Cook slowly, stirring occasionally, until the guanciale becomes crispy and releases its flavorful fat, about 6 to 8 minutes.
- Toss Pasta with Guanciale: Reduce the heat to low, then add the drained pasta to the skillet with the guanciale. Toss well to coat the pasta in the rendered fat.
- Create Sauce: Add a small amount of the reserved pasta water, then sprinkle in the grated Pecorino Romano cheese and black pepper. Toss continuously until the cheese melts and combines with the pasta water to create a smooth, creamy sauce that evenly coats the pasta. Add more pasta water as needed to reach the desired consistency.
- Serve: Serve immediately, garnished with extra Pecorino Romano cheese and freshly ground black pepper to taste.
Notes
- Guanciale is the traditional cured pork used for this dish, but pancetta can be substituted if guanciale is unavailable.
- Be careful not to add extra salt since the cheese and guanciale are already quite salty.
- Use freshly grated Pecorino Romano for the best flavor and texture.
