Description
Pasta alla Gricia is a traditional Roman pasta dish that features guanciale, Pecorino Romano cheese, and freshly ground black pepper. This simple yet flavorful recipe comes together quickly for a satisfying meal.
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as rigatoni, spaghetti, or mezze maniche)
Guanciale:
- 6 ounces guanciale, diced
Cheese:
- 1 cup freshly grated Pecorino Romano cheese
Additional:
- Freshly ground black pepper, to taste
- Salt for pasta water
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup of pasta water before draining.
- Cook Guanciale: In a skillet over medium heat, cook diced guanciale until crispy and golden brown, about 5-7 minutes. Remove from heat.
- Combine Ingredients: Toss drained pasta with guanciale in the skillet. Add Pecorino Romano gradually, tossing continuously. Use reserved pasta water to create a creamy sauce. Season with black pepper.
- Serve: Serve immediately, topped with extra Pecorino Romano and black pepper.
Notes
- For the most authentic flavor, use guanciale instead of pancetta.
- Work quickly when adding the cheese to avoid clumping.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
