Pasta Alla Gricia Recipe
Hello friends! Today, we're making a classic Pasta Alla Gricia. This Roman dish features rigatoni, guanciale, and Pecorino Romano – a simple yet incredibly flavorful combination. Known for its rich, savory taste, Pasta Alla Gricia is popular for its minimal ingredients that come together to create a mouthwatering experience. For this recipe, you can use any type of pasta you like. I'm using rigatoni, but penne or any pasta would work great.If you enjoy this recipe be sure to let us know in the comments below! But for now, let's get cooking!
Recipe Video
Recipe Ingredients
- 8 ounces Rigatoni or Penne Pasta
- 4 ounces Guanciale or Pancetta, cut into small cubes
- 4 ounces Pecorino Romano Cheese, finely grated
- 1 ½ teaspoons Freshly Cracked Black Pepper
- a Pinch Salt for boiling water
- 2 tablespoons Reserved Pasta Water
Recipe Instructions
- Begin by roasting the black pepper in a dry pan over medium heat until fragrant.
- If you have a mortar and pestle process the whole peppercorn into small pieces. If you are using your pepper mill of course skip this step.
- Cook the pasta in a frying pan with just enough water to cover it, adding a pinch of salt, remember that the Pecorino Romano cheese is very salty.
- In another pan, VERY SLOWLY render the fat from the guanciale over low heat, making sure not to burn the lean parts.
- Once the pasta is nearly al dente, turn the heat off and leave the pasta in the water for a couple of minutes while you start making the sauce in the pan where the guanciale is.
- Reserve a couple of tablespoons of the pork fat and save for the end.
- Add about ¼ cup of the pasta water on top of the cooked guanciale, add the black pepper and half of the Pecorino Romano cheese, stirring constantly and adding reserved pasta water if needed gradually until a creamy sauce forms.
- Add pasta and the remaining cheese, stirring to maintain a smooth sauce.
- Finally, plate the pasta and top with the guanciale, additional cheese, a tablespoon of the reserved guanciale fat and more black pepper if desired.
- Serve immediately and enjoy the rich, creamy flavors of this traditional Roman dish!
Pro-Tips
Choosing the Right Ingredients
The secret to a truly authentic Pasta Alla Gricia lies in the ingredients: Guanciale: This cured pork jowl is the star of the show. Its fat renders down to create a luscious, flavorful base for the sauce. If guanciale is hard to find, pancetta is a good substitute. Pecorino Romano: This sheep’s milk cheese adds a sharp, tangy note. Grate it freshly to avoid any anti-caking agents found in pre-grated varieties. Black Pepper: Freshly ground black pepper is crucial. Its pungent aroma and slight heat balance the richness of the dish.Bonus Pro-Tip: Cooking the Pasta
Cooking the pasta properly is key to achieving the perfect texture and flavor: Cook in Minimal Water: Use just enough water to cover the pasta. This ensures that the starchy pasta water you reserve is concentrated and perfect for emulsifying the sauce. Al Dente: Always cook the pasta until it’s just al dente. This firm texture provides a perfect contrast to the creamy sauce. Reserve Pasta Water: Save a cup of the starchy cooking water before draining the pasta. This is your secret weapon for creating a silky, cohesive sauce.Equipment - You can find the items below at our online store!
Nutrition
Calories: 1053.41kcalCarbohydrates: 88.84gProtein: 39.23gFat: 59.62gSaturated Fat: 26.27gPolyunsaturated Fat: 1.01gMonounsaturated Fat: 4.67gCholesterol: 119.71mgSodium: 1174.6mgPotassium: 345.5mgFiber: 4.46gSugar: 3.46gVitamin A: 253.35IUCalcium: 642.17mgIron: 2.23mg