Pasta alla Gricia
Description
Pasta alla Gricia is one of the four sacred pastas of Rome, often called the “ancestor” of carbonara. It features just a few high-quality ingredients—guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper—tossed with hot pasta for a rich, salty, peppery dish. No cream, no eggs—just bold flavor in every bite.
Ingredients
Instructions
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Boil the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
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Render the Guanciale
While the pasta cooks, place diced guanciale in a cold skillet.
Turn heat to medium and cook slowly for about 7–8 minutes until the fat renders and the guanciale becomes golden and crisp.
Remove pan from heat.
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Combine Pasta and Guanciale
Add the drained pasta to the skillet with guanciale and return to low heat.
Add a splash of reserved pasta water and toss well to combine.
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Add Cheese and Pepper
Remove from heat. Quickly stir in grated Pecorino Romano and freshly ground black pepper.
Toss vigorously until the cheese melts and forms a silky sauce, adding more pasta water as needed.
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Serve Immediately
Plate the pasta and top with extra Pecorino and black pepper.
Serve hot and enjoy this Roman classic!
