Pasta Alla Gricia
Updated Feb. 2, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces guanciale (cured pig’s jowl), cut into ¼-inch pieces
- ½teaspoon finely ground black pepper, plus a pinch
- ¾pound tonnarelli or other long pasta like linguine or spaghetti
- ¼cup finely grated pecorino Romano
Nutritional analysis per serving (4 servings)
571 calories; 25 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 21 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cook the guanciale in a large skillet over medium heat until deeply golden (adjust the heat as necessary to render the fat without burning the meat). The meaty parts should be browned and the fatty parts should be cooked but still slightly transparent. This will take 15 to 20 minutes. When it’s done, add the black pepper and turn off the heat.
- Step 2
Meanwhile, put a pot of salted water on to boil. When the water boils, cook the pasta until it’s al dente, nearly but not quite done and still a bit chalky in the middle.
- Step 3
When the guanciale has cooled a bit, and while the pasta is cooking, add ¾ cup of the pasta cooking water to the pan, turn the heat to high and reduce by about half.
- Step 4
When the pasta is ready, use tongs to transfer it to the pan with the sauce. Stir the pasta as it finishes cooking, adding more pasta cooking water if necessary until the pasta is done and the sauce thick and creamy. Add half the cheese and a pinch of pepper, and stir vigorously to incorporate.
- Step 5
Divide the pasta among four dishes, and dust each with the remaining pecorino.
Private Notes
Comments
the key if you actually use guanciale (and do so--it's the best!) is that you will have too much fat. but don't let it go to waste! put the excess in an adjacent pan with a bit of olive oil, chop up some brussels sprouts, and cook w/a bit of stock and you will have, in addition to delicious pasta, the best sprouts of your life.
Love this dish. A trick I learned from Gina DePalma is to add small splashes of pasta water to the guanciale while it's cooking to keep it moist and let the starch combine with the fat to begin making the sauce. Add more pasta water at the end when you've combined everything in the pan. Wonderful and simple
Remove the guanciale before adding and reducing pasta water. Returning the guanciale to the pasta at the end will maintain its crispy texture.
I don’t understand about the sauce. Does it come from putting some of the fat and some of the pasta water together? Sorry to be so dense. I’m not much of a cook, but this seemed worth trying
What you describe is classic pasta Carbonara.
This is a very reliable for good outcome recipe for alla gricia pasta. I like to use Rustichella d'Abruzzo (brand) chitarra or spaghetti as the pasta element. Guanciale is traditional for sure, but finding good quality of that is hard to do in many areas and I have found a great quality bacon, I prefer Olympia Provisions or Snake River Farms in that order, works well too. Bloomng the ground pepper in the hot fat, as the recipe instructs, is "it".