Pasta Gricia Recipe

 

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Start by preparing the guanciale: slice it into pieces about half a centimeter thick, then remove the rind and cut it into strips. Put a pot of water on the stove to boil and add salt.

Place the guanciale in a hot skillet and sauté over medium-high heat for about 10 minutes, stirring often to prevent burning. Once it's lightly golden, remove the guanciale and set it aside, leaving the cooking juices in the skillet.

 

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Meanwhile, the water for the pasta will have come to a boil, so cook the pasta for 2-3 minutes less than the time indicated on the package. Grate the pecorino using a fine grater and set it aside. Pour a ladle of the pasta cooking water into the skillet with the warm guanciale juices and swirl to create an emulsion.

 

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Drain the pasta into the skillet and finish cooking by tossing and stirring often, allowing the pasta starch to blend with the sauce fat, creating a creamy texture. When the pasta is al dente, remove the skillet from the heat and sprinkle the grated pecorino over it.

 

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Immediately dilute with a little hot pasta cooking water, stirring quickly to achieve a smooth and creamy sauce. Finally, add the sautéed guanciale and give it a final mix.

Plate immediately and garnish with freshly ground pepper to taste. Your pasta alla gricia is ready to be enjoyed!