Pasta Alla Gricia

The oldest of the "classic" Roman dishes, pasta alla Gricia is an excellent introduction to the pastas of Rome. Made with only 4 ingredients: pasta, guanciale, pecorino romano and black pepper!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Servings people

Calories 1805kcal

Author Pina Bresciani

Ingredients

250 grams mezze maniche pasta
1 cup guanciale cut into strips
2 ½ cups (120g) grated pecorino romano
salt and pepper to taste

Instructions

Bring a pot of water to boil. When it's boiling, add salt. Throw the pasta in and cook until it's before al dente (Cook for about half the indicated time on the package)– this is important because the pasta will finish cooking in the sauce. Be sure to reserve some pasta water.
Just before the pasta boils and you throw the pasta into the water, throw the guanciale into a large cold pan that will also fit the pasta.
Turn the heat up to medium and let the guanciale cook until crispy - about 10-15 minutes. Remove from the pan, but keep the rendered fat in. If the pasta isn't ready by this time, remove from the burner.
Add the al dente pasta to the pan (still over medium heat) with the rendered guanciale fat. Add a ladle of pasta water as well.
While the pasta is finishing in the pan, place the grated pecorino in a bowl, and add a bit of pasta water to it. Mix with a fork until a paste forms.
Let the pasta cook for a few minutes until cooked to desired consistency (al dente), so it releases its starches and a creamy consistency starts to form when mixed with the guanciale fat. Add more pasta water if needed. There should be a little bit of liquid left at the bottom of the pan, it shouldn't be completely dry. Remove the pan from the heat.
Add the pecorino paste to the pasta. Mix with a wooden spoon.
If the pecorino cream needs to be thinned out a bit more, add more pasta water. Add the ground black pepper.
Add the gunaciale and mix again until evenly distributed in the pasta.
Plate, top with additional black pepper and grated pecorino if desired. Enjoy!

Video

Notes

- It's recommended to weigh the pecorino as opposed to measure it in cups - this will give you a more accurate measurement and ensure you're using the correct amount of cheese (because everyone grates cheese differently, which will affect the cup measurement). For context, I grated my pecorino with a microplane.
- For the true Gricia experience, seek out authentic Italian guanciale; its fat content is key for a rich and flavorful sauce.

- Undercook your pasta by 2 minutes less than the package instructions; it will continue cooking in the sauce, ensuring it doesn't get mushy.

- Before draining, save a cup of pasta water; its starchiness is perfect for adjusting the sauce's consistency.

- Cook the guanciale over medium heat to render out the fat without burning, giving you crisp pieces and a flavorful fat base for the sauce.

- Ensure to cook the pasta in the pan with the guanciale fat for at least a few minutes so the starch releases into the pan.

- Be careful when first transferring the pasta to the pan – because water mixed with the guanciale fat will splatter.

- This dish is naturally very salty due to the use of pecorino romano and guanciale, which contain a lot of salt. Besides lightly salting the pasta water, there is no need to add additional salt to this dish. Be prepared for this dish to be on the salty side.

- Pasta alla Gricia is best enjoyed hot off the stove, so serve it right after cooking to savor the creamy sauce and crispy guanciale at their peak.

Nutrition