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Pasta alla Gricia with Crispy Pancetta
Created by: Howcan Team
Ingredients
- 1 pound of bucatini pasta
- 8 ounces of pancetta, diced
- 1/2 cup of pecorino cheese, grated
- 1/2 teaspoon of freshly ground black pepper
- 2 tablespoons of extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil. Add 1 pound of bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 8 ounces of diced pancetta and cook until crispy, about 8-10 minutes.
- Once the pancetta is crispy, remove the skillet from the heat and set aside.
- Add the cooked pasta to the skillet with the crispy pancetta. Toss to combine, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Stir in 1/2 cup of grated pecorino cheese and 1/2 teaspoon of freshly ground black pepper. Toss until the cheese is melted and the pasta is coated evenly.
- Divide the pasta alla Gricia among serving plates and sprinkle with additional pecorino cheese and black pepper if desired. Serve hot and enjoy!
Pasta alla Gricia is a classic Roman dish that dates back to the 19th century. It originated in the region of Lazio, Italy, and is known for its simple yet flavorful ingredients. The dish traditionally consists of pasta, guanciale (cured pork jowl), Pecorino Romano cheese, and black pepper. However, a modern twist on this traditional recipe includes using crispy pancetta instead of guanciale, adding a delightful crunch to the dish. Renowned chefs in Rome, such as at the famous restaurant Armando al Pantheon, have perfected the art of making Pasta alla Gricia with crispy pancetta, elevating it to a must-try dish for visitors. The key to achieving the perfect Pasta alla Gricia lies in using high-quality Pecorino Romano cheese and achieving the ideal balance of saltiness from the cheese and the savory flavor of the pancetta. This dish is a testament to the rich culinary heritage of Rome and continues to be a beloved staple in Italian cuisine.
30 min
4
450 calories
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