Pasta alla Gricia
Pasta alla Gricia is a typical first course of Roman cuisine based on guanciale (cured pork cheek) and Pecorino cheese. Discover the ingredients and recipe to prepare it at home!
Instructions
- 1
To make pasta alla gricia, first prepare the guanciale: cut it into slices about 0.5 cm thick, then remove the rind and cut it into strips. Bring a pot of water to a boil and add salt.
- 2
Place the guanciale in a very hot pan and brown over medium-high heat for about 10 minutes, stirring frequently to prevent burning. When it is lightly browned, remove the guanciale and set it aside, leaving the rendered fat in the pan.
- 3
Meanwhile, the water for the pasta will have come to a boil, so cook the rigatoni for 2-3 minutes less than the time indicated on the package. Grate the Pecorino with a fine grater and set aside. Pour a ladle of the pasta cooking water into the pan with the still-warm guanciale fat and swirl the pan to create an emulsion.
- 4
Drain the rigatoni into the pan and finish cooking, tossing and mixing frequently, so that the starch released from the pasta blends with the fat of the sauce, creating a creamy consistency. When the pasta is al dente, remove the pan from the heat and add the grated Pecorino.
- 5
Then, immediately dilute with a little hot pasta cooking water, mix quickly to create a smooth and creamy sauce. Finally, add the browned guanciale and mix one last time.
- 6
Serve immediately and garnish with freshly ground black pepper, if desired. Your pasta alla gricia is ready to be enjoyed!
Ago's Notes
- Adjust the salt according to the salt content of the ingredients.
May your dish be a symphony of simple but rich flavors, where each ingredient finds its natural place and the flavor of tradition blends with your passion. Enjoy every bite as if it were the last of a perfect day.
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