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How to Make Authentic Pasta alla Gricia with Pecorino Romano

Discover the art of making Pasta alla Gricia, a beloved Roman pasta dish that showcases the perfect balance of salty guanciale, sharp Pecorino Romano cheese, and freshly ground black pepper. This simple yet sophisticated recipe creates a creamy, flavorful sauce without the use of cream, making it a true testament to the beauty of Italian cuisine.

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Recipe Details

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Pasta alla Gricia with Pecorino is a classic Roman pasta dish that combines the rich flavors of guanciale, sharp Pecorino cheese, and black pepper for a simple yet indulgent meal.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 400g (14 oz) spaghetti or rigatoni
  • 150g (5 oz) guanciale, cut into small cubes
  • 100g (3.5 oz) Pecorino Romano cheese, finely grated
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • Salt for pasta water

Instructions

  1. Bring a large pot of salted water to a boil over high heat.

  2. While the water is heating, cut the guanciale into small cubes, about 1/4 inch in size.

  3. In a large skillet, heat the olive oil over medium heat. Add the guanciale cubes and cook for about 5-7 minutes, stirring occasionally, until they become crispy and golden brown. Remove the skillet from heat and set aside.

  4. Once the water is boiling, add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

  5. While the pasta is cooking, finely grate the Pecorino Romano cheese and set aside.

  6. When the pasta is almost done, return the skillet with guanciale to medium heat.

  7. Reserve 1 cup of pasta cooking water, then drain the pasta.

  8. Add the drained pasta to the skillet with the guanciale. Toss well to coat the pasta with the rendered fat.

  9. Remove the skillet from heat and add most of the grated Pecorino Romano (reserving some for garnish) and the freshly ground black pepper. Toss vigorously, adding splashes of the reserved pasta water as needed to create a creamy sauce that coats the pasta.

  10. Serve immediately in warm bowls, garnished with the remaining Pecorino Romano and additional black pepper to taste.

Chef's Notes

  • For the best flavor, use authentic guanciale (cured pork cheek). If unavailable, pancetta can be substituted, though the flavor will be slightly different.
  • The key to a creamy sauce is vigorous tossing of the pasta with the cheese off the heat, using pasta water to emulsify.
  • For a vegetarian version, substitute the guanciale with sautéed mushrooms or sun-dried tomatoes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to revive the sauce.

Nutritional Info

Per serving (approximate):

  • Calories: 650
  • Protein: 25g
  • Fat: 30g
  • Carbohydrates: 70g
  • Fiber: 3g
  • Rich in calcium from Pecorino Romano cheese
  • Good source of B vitamins from the pasta and guanciale

Serving Suggestions

  • Serve with a crisp, green salad dressed with a light vinaigrette to balance the richness of the pasta.
  • Pair with a medium-bodied Italian red wine like Chianti or Montepulciano d'Abruzzo.
  • For a complete Roman meal, start with bruschetta al pomodoro as an appetizer.
  • Garnish with a sprinkle of finely chopped fresh parsley for a touch of color and freshness.
  • This dish is perfect for a cozy dinner at home or for impressing guests with authentic Italian cuisine.