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Pasta alla Gricia
Created by: Howcan Team
Ingredients
- 400g of bucatini or spaghetti
- 200g of guanciale, diced
- 100g of Pecorino Romano cheese, grated
- 1 teaspoon of freshly ground black pepper
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add 400g of bucatini or spaghetti to the boiling water and cook according to package instructions until al dente.
- While the pasta is cooking, heat a large skillet over medium heat and add 200g of diced guanciale. Cook until the guanciale is crispy and the fat has rendered, about 5-7 minutes.
- Once the pasta is cooked, use tongs to transfer it directly from the pot to the skillet with the guanciale, allowing some pasta water to come along with it. Toss to combine.
- Remove the skillet from the heat and add 100g of grated Pecorino Romano cheese and 1 teaspoon of freshly ground black pepper. Toss the pasta until the cheese has melted and the sauce is creamy. If the sauce seems too dry, add a splash of pasta water to loosen it up.
- Taste and adjust the seasoning with salt if necessary.
- Divide the pasta alla Gricia among serving plates and serve immediately, topped with an extra sprinkle of Pecorino Romano and black pepper if desired.
Pasta alla Gricia is a classic Roman dish with a rich history dating back to the 19th century. It originated in the region of Lazio, Italy, and is believed to have been a staple for shepherds in the area. The dish is simple yet flavorful, consisting of pasta, guanciale (cured pork jowl), Pecorino Romano cheese, and black pepper. The key to a perfect Pasta alla Gricia lies in the quality of the ingredients and the technique of combining them. Some renowned chefs and restaurants in Rome, such as Roscioli and Armando al Pantheon, are known for serving exceptional versions of this dish. The secret to a great Pasta alla Gricia is in rendering the guanciale to crispy perfection and achieving the right balance of cheese and pepper. This dish is a must-try for anyone visiting Rome, and it's a testament to the delicious simplicity of Italian cuisine.
25 min
4
550 calories
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