Pasta alla Gricia is one of the most authentic and representative dishes of Roman cuisine, considered a true cornerstone of the culinary tradition of Lazio. This recipe originated as a simple and humble dish, made with few but high-quality ingredients: pasta, guanciale, black pepper, and Pecorino Romano. Its origin dates back to ancient times when farmers and shepherds in the area used available ingredients to create flavorful and hearty dishes.
Pasta alla Gricia is often considered a variant of the more famous carbonara and amatriciana, sharing some ingredients and preparation techniques but maintaining a more rustic and bold character. It is a dish that celebrates the simplicity and authentic taste of Roman cuisine, perfect for those who love intense and genuine flavors.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11.3 oz pasta
- 7.1 oz guanciale
- 2.1 oz Pecorino Romano
- as needed black pepper (ground)
- as needed salt
Tools
- 1 Knife
- 1 Pan
- 1 Pot
- 1 Skimmer
- 1 Grater
Steps
Pasta alla Gricia is prepared really in a few minutes with the sauce made while the pasta cooks, so the first thing to do is to bring the water to a boil for the pasta.
In the meantime, grate the Pecorino Romano and cut the guanciale into strips after removing the rind.
Then, put the guanciale in a pan without adding any kind of fat.
Let the guanciale “sweat” over medium-low heat and brown it well until it becomes slightly crispy.
Once ready, use a spatula or skimmer to remove the guanciale and transfer it to a small bowl, leaving the fat released in the pan.
When the water comes to a boil, salt it, add the pasta, and halfway through cooking (after it has released some of its starch), take a ladle of the water, transfer it to the pan, and stir (the heat must be on) to create an emulsion.
When the pasta is al dente, transfer it to the pan and toss it with the sauce.
Finally, turn off the heat, let the temperature inside the pan slightly decrease, and add the Pecorino and the guanciale you set aside. Toss the pasta with the sauce, adding a little more cooking water to achieve the right creaminess.
All that’s left is to plate and serve😉.
