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Pasta alla Gricia with Pecorino Cheese
Created by: Howcan Team
Ingredients
- 400g of bucatini pasta
- 200g of guanciale, diced
- 1/2 teaspoon of freshly ground black pepper
- 1/2 cup of pecorino cheese, grated
Instructions
- Bring a large pot of salted water to a boil. Add 400g of bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, cook 200g of diced guanciale over medium heat until crispy and golden brown, about 5-7 minutes.
- Once the guanciale is crispy, remove the skillet from heat and set aside.
- Add the cooked bucatini pasta to the skillet with the guanciale. Toss to combine, adding a splash of the reserved pasta water if needed to create a creamy sauce.
- Sprinkle 1/2 teaspoon of freshly ground black pepper over the pasta and toss to combine.
- Divide the pasta among serving plates and sprinkle each portion with 2 tablespoons of grated pecorino cheese.
- Serve immediately and enjoy!
Pasta alla Gricia is a classic Roman dish with a rich history dating back to the days of shepherds in the Lazio region of Italy. This simple yet flavorful pasta dish is believed to have originated from the town of Grisciano, where shepherds would make it with the few ingredients they had on hand: guanciale (cured pork cheek), Pecorino Romano cheese, and pasta. The dish has since become a staple in Roman cuisine, known for its creamy sauce and savory flavors. Today, many chefs and restaurants in Rome and the Lazio region continue to perfect the art of making Pasta alla Gricia, with some adding a sprinkle of Pecorino cheese to enhance the dish's rich, salty flavors. One of the best places to savor this dish is in the charming trattorias and osterias scattered throughout Rome, where the chefs take pride in using traditional methods and high-quality ingredients. When making Pasta alla Gricia at home, it's crucial to use authentic guanciale and Pecorino Romano cheese to capture the dish's true essence. While some variations of the recipe may include the addition of black pepper or chili flakes, the key lies in achieving the perfect balance of creamy, salty, and savory flavors. Whether enjoyed in a cozy Roman eatery or lovingly prepared in a home kitchen, Pasta alla Gricia with a sprinkle of Pecorino cheese is a timeless Italian delight that continues to captivate food enthusiasts around the world.
25 min
4
450 calories
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