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Pasta alla gricia

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large pot, skillet, wooden spoon, colander, cheese grater

Ingredients

  

• Ingredients
• For the Pasta
• 400 g 14 oz of spaghetti or rigatoni (or any pasta you prefer)
• 150 g 5 oz guanciale (cured pork cheek), diced (or pancetta as a substitute)
• 100 g 3.5 oz pecorino romano cheese, grated
• Black pepper freshly cracked
• Salt for pasta water
• Variations
• Vegetarian Option: Replace guanciale with sautéed mushrooms or smoked tempeh for a similar texture.
• Gluten-Free: Use gluten-free pasta options available in stores.
• Spicy Kick: Add a pinch of red pepper flakes for some heat.

Instructions

 

• Step 1: Prepare the Ingredients
• Boil Water: Fill a large pot with water and bring it to a boil. Add a generous amount of salt this will season the pasta as it cooks.
• Dice the Guanciale: Cut the guanciale into small cubes (about 1 cm), which will render down nicely.
• Step 2: Cook the Pasta
• Cook the Pasta: Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
• Drain the Pasta: Once cooked, drain the pasta in a colander, but don’t rinse it.
• Step 3: Cook the Guanciale
• Render the Fat: In a large skillet over medium heat, add the diced guanciale. Cook until it becomes crispy and the fat has rendered, about 4–5 minutes.
• Add Black Pepper: While the guanciale is cooking, add freshly cracked black pepper to taste—this is key to the dish’s flavor.
• Step 4: Combine Ingredients
• Mix Pasta and Guanciale: Add the drained pasta to the skillet with the guanciale and its rendered fat. Toss everything together to combine.
• Add Cheese and Pasta Water: Gradually sprinkle in the grated pecorino romano cheese while tossing, adding reserved pasta water a little at a time to create a creamy sauce. The starch from the pasta water helps bind the sauce together.
• Step 5: Serve
• Plate the Dish: Serve immediately, garnishing with extra pecorino romano and more black pepper if desired.

Pasta alla Gricia is one of those Italian classics that shines with simplicity. Originating from Rome, this dish is often considered a precursor to the more famous pasta dishes like Carbonara and Amatriciana. With just a few ingredients, it’s a perfect representation of Italian cooking, emphasizing quality over quantity. Let me show you how I make this delightful dish and share some personal tips along the way.

Notes on What to Expect

Pasta alla Gricia is rich and flavorful, with a creamy texture that comes from the cheese and the fat of the guanciale. It’s a perfect dish for a quick weeknight dinner or when you want to impress guests with minimal effort. The beauty of this dish lies in its simplicity; however, variations allow it to adapt to different dietary needs without losing its essence.

From my own personal experience, this dish is incredibly versatile and can be easily customized. Whether you stick to the traditional ingredients or explore variations, Pasta alla Gricia will always be a comforting meal that showcases the heart of Italian cuisine.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 550 per serving
• Cost of Ingredients: $10–$15 (varies by location)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Large pot, skillet, wooden spoon, colander, cheese grater
• Check out the right equipment and Ingredients that you need for making  #pastaallagricia   here 

Ingredients

For the Pasta

• 400g (14 oz) of spaghetti or rigatoni (or any pasta you prefer)
• 150g (5 oz) guanciale (cured pork cheek), diced (or pancetta as a substitute)
• 100g (3.5 oz) pecorino romano cheese, grated
• Black pepper, freshly cracked
• Salt, for pasta water

Variations

• Vegetarian Option: Replace guanciale with sautéed mushrooms or smoked tempeh for a similar texture.
• Gluten-Free: Use gluten-free pasta options available in stores.
• Spicy Kick: Add a pinch of red pepper flakes for some heat.
• Check out the right equipment and Ingredients that you need for making  #pastaallagricia   here 

Method

Step 1: Prepare the Ingredients

1. Boil Water: Fill a large pot with water and bring it to a boil. Add a generous amount of salt this will season the pasta as it cooks.
2. Dice the Guanciale: Cut the guanciale into small cubes (about 1 cm), which will render down nicely.

Step 2: Cook the Pasta

1. Cook the Pasta: Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
2. Drain the Pasta: Once cooked, drain the pasta in a colander, but don’t rinse it.

Step 3: Cook the Guanciale

1. Render the Fat: In a large skillet over medium heat, add the diced guanciale. Cook until it becomes crispy and the fat has rendered, about 4–5 minutes.
2. Add Black Pepper: While the guanciale is cooking, add freshly cracked black pepper to taste—this is key to the dish’s flavor.

Step 4: Combine Ingredients

1. Mix Pasta and Guanciale: Add the drained pasta to the skillet with the guanciale and its rendered fat. Toss everything together to combine.
2. Add Cheese and Pasta Water: Gradually sprinkle in the grated pecorino romano cheese while tossing, adding reserved pasta water a little at a time to create a creamy sauce. The starch from the pasta water helps bind the sauce together.

Step 5: Serve

1. Plate the Dish: Serve immediately, garnishing with extra pecorino romano and more black pepper if desired.
2. Check out the right equipment and Ingredients that you need for making  #pastaallagricia   here 

Tips and Troubleshooting

• Cheese Clumping: If the cheese clumps instead of melting, try adding more pasta water gradually and tossing the pasta more vigorously.
• Overcooked Pasta: If the pasta ends up overcooked, you can make a quick sauce by adding a splash of olive oil and some fresh herbs to lighten it up.
• Adjusting Seasoning: Taste before serving! Adjust salt and pepper according to your preference.

Nutritional Information (per serving)

• Calories: 550
• Protein: 20g
• Carbohydrates: 70g
• Fat: 25g
• Sodium: 600mg

Enjoy your culinary adventure, and don’t hesitate to experiment and make this dish your own. Buon appetito!