Pasta alla gricia
How to make it at home: Pasta alla gricia — ingredients, steps, safety tips.
Time: 25 minutes · Yield: 4 servings
Ingredients
- 400 g rigatoni (or spaghetti)
- 150 g guanciale
- 80 g grated Pecorino Romano + a little to serve
- Freshly ground black pepper
- Salt for the water
Method
- Bring water to the boil and salt it lightly.
- Cut the rind off the guanciale, slice it into strips and render it in a dry pan over medium-low heat for 8–10 minutes, until crisp with translucent fat. Take off the heat.
- Cook the pasta 1–2 minutes short of al dente, transfer it to the guanciale with a ladle of pasta water and finish cooking, stirring.
- Off the heat, add the pecorino gradually with spoonfuls of pasta water, tossing until the sauce is creamy; season generously with pepper.
- Serve at once with the remaining pecorino.
Tips
- There is no official recipe; this is the common Roman version. Gricia is known as the “white amatriciana”: the same dish without tomato.
- No garlic, onion or oil is added: the guanciale fat does the work.
Related topics
Sources
Servings: 4
Themes
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