Pasta alla Gricia
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A traditional Roman pasta dish known for its rich flavors, featuring guanciale and pecorino cheese.
00:30:00 total
Serves 4
medium
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Ingredients
- guanciale - watch the video to see (cut into strips)
- pecorino cheese - watch the video to see (freshly grated)
- pasta - watch the video to see (tonnarelli, spaghetti, bucatini, mezze maniche, or rigatoni recommended)
- white wine - watch the video to see (for deglazing)
- black pepper - watch the video to see (freshly ground)
- salt - watch the video to see (for pasta water)
Instructions
- Prepare the guanciale: Slowly cook the guanciale strips in a pan until the fat renders out and they become crispy. Do not add oil.
- Cook the pasta: In a pot of salted boiling water, cook the pasta until it's slightly underdone.
- Deglaze the pan: Deglaze the pan with a little white wine, letting the alcohol evaporate.
- Combine pasta and guanciale: Add the pasta to the pan with the guanciale, along with a bit of pasta water to help finish cooking the pasta.
- Add pecorino and black pepper: Off the heat, add freshly grated pecorino cheese and black pepper, stirring well to create a creamy sauce.
- Serve: Serve immediately, garnished with additional pecorino and black pepper if desired.
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