Pasta Alla Gricia

Guanciale, pecorino, pepper and pasta combine to make a classic Roman dish in just a few simple steps. Try pasta alla gricia today!

Pasta alla Gricia Dish Guide
Five in 25
Serves 3-4

8 oz guanciale
12 oz rigatoni
2 oz Pecorino Romano, freshly grated
Minced chives or parsley for garnish

Bring a large pot of water to the boil and add a pinch of salt. Do not season this pasta water like normal pasta water as the guanciale and pecorino have lots of salt. Boil the pasta half of its suggested cooking time.

In the meantime, dice the guanciale into small pieces and place in a large skillet over medium heat. Render the fat from the guanciale and slowly brown it for 6-8 minutes.

Remove the guanciale and set aside, leaving the rendered fat in the pan. Crack in about a teaspoon of freshly cracked pepper into the guanciale fat. Then add in the par-cooked pasta along with 2 cups of the cooking liquid. Continue cooking and stirring the pasta for 5 additional minutes or until al dente and most of the water has been absorbed or evaporated.

Add in the cheese and stir to create a creamy emulsion. Taste for seasoning and adjust as needed.

Return most of the guanciale to the pasta and serve immediately garnished with more freshly grated cheese and fresh chives or parsley.