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Pasta alla Gricia (Traditional)
Traditional dish · Italian
A classic Roman pasta dish, often considered the ancestor of Amatriciana, featuring guanciale, Pecorino Romano cheese, and black pepper. Simple yet incredibly flavorful.
Ingredients
- Guanciale150g
- Pecorino Romano cheese100g
- Bucatini pasta320g
- Black pepperto taste
- Saltto taste
- Pasta wateras needed
Steps
- 1
Cut the guanciale into small cubes or strips.
- 2
In a large skillet, render the guanciale over medium-low heat until crispy and golden. Remove the guanciale pieces and set aside, leaving the rendered fat in the pan.
- 3
Meanwhile, bring a large pot of salted water to a boil. Add the bucatini and cook according to package directions until al dente.
- 4
While the pasta cooks, finely grate the Pecorino Romano cheese. Crack fresh black pepper.
- 5
Reserve about 1 cup of pasta water before draining the pasta.
- 6
Drain the pasta and add it directly to the skillet with the rendered guanciale fat. Toss to coat.
- 7
Add about half of the grated Pecorino Romano and a generous amount of black pepper to the pasta. Toss vigorously, adding a splash of reserved pasta water to create a creamy sauce. Continue tossing until the cheese is melted and emulsified.
- 8
Add the reserved crispy guanciale pieces back into the pasta. Toss again.
- 9
Serve immediately, garnished with the remaining Pecorino Romano cheese and more black pepper.
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