Description
Pasta alla Gricia is one of the four quintessential Roman pasta dishes, alongside Carbonara, Cacio e Pepe, and Amatriciana. This simple yet delicious recipe uses only a few key ingredients: guanciale, pecorino cheese, and black pepper. If you love Italian cuisine, this dish is a must-try for its rich flavors and creamy texture. Let’s dive into this step-by-step guide to making Authentic Pasta alla Gricia at home.
Ingredients
- 11 oz (300g) Spaghetti or Tonnarelli: Traditionally, tonnarelli is preferred, but spaghetti works well.
- 6 oz (170g) Guanciale: If unavailable, substitute with pancetta.
- 6 oz (170g) Pecorino Romano Cheese: Finely grated for a creamy texture.
- 1 tbsp Black Pepper: Preferably freshly ground, medium coarse.
- ½ cup White Wine: Optional, but enhances the depth of the sauce.
- Salt: For pasta water only, as the guanciale and cheese are salty enough.
Instructions
Step 1: Toast the Black Pepper
In a dry pan over low heat, toast the black pepper for about a minute until it becomes fragrant. This step deepens the pepper’s flavor without making it overly spicy. Transfer to a container and set aside.
Step 2: Cook the Guanciale
- Slice the guanciale into thick strips, about ½ inch wide.
- Place in a large skillet and cook over medium-low heat until the fat renders and the pieces become crisp.
- Once the guanciale reaches your preferred texture, pour in ½ cup of white wine to deglaze the pan. This will lift the flavorful browned bits and incorporate them into the sauce.
Step 3: Boil the Pasta
- Add the pasta to a pot of boiling salted water and cook it for ¾ of the recommended time for al dente.
- Reserve 1 cup of pasta water before draining.
Step 4: Combine Pasta and Guanciale
- Transfer the drained pasta directly into the skillet with the guanciale.
- Add a few ladles of hot pasta water to the pan and toss the pasta until coated in the rendered fat.
Step 5: Create the Pecorino Sauce
- In a bowl, add the finely grated pecorino cheese.
- Slowly whisk in a ladle of hot pasta water, mixing continuously until a creamy paste forms.
Step 6: Finish the Dish
- Remove the skillet from the heat and pour the pecorino mixture over the pasta.
- Toss until every strand is coated in the rich, cheesy sauce. If needed, add a splash of hot water to reach your desired consistency.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use high-quality ingredients: The simplicity of this dish relies on the quality of pecorino and guanciale.
- Avoid pre-grated cheese: It often contains anti-caking agents, making it difficult to create a smooth sauce.
- Pasta Water is Key: The starch in the pasta water helps bind the cheese to the pasta, creating a velvety texture.