10min 4 ppl
Pasta alla Gricia
25 minutes
2 people
Medium31–60 min or 7–12 steps
25 min · 8 steps
Medium: 31–60 min or 7–12 steps
580 kcalper person
Protein 24g
Carbs 60g
Fats 26g
About this dish
The ancestor of carbonara — guanciale, pecorino, and black pepper, with no egg and no tomato, just the fat and the starch doing the work to create something extraordinary.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Meat & Poultry
- Guancialecut into small cubes120 g
Dairy & Eggs
- Pecorino romanovery finely grated, plus extra to serve60 g
Dried Goods
- Rigatoni or spaghetti160 g
Spices & Seasonings
- Freshly cracked black pepper1 tsp
- Salt to taste
Utensils
- Large pot
- Frying pan
- Colander
- Fine grater
- Measuring jug
- Tongs
Method
1
Cut the guanciale into small cubes if not already prepared, and finely grate the pecorino romano.
Approx. 5 minutes
2
Bring a large pot of lightly salted water to a boil — use less salt than usual as guanciale and pecorino are very salty.
Approx. 8 minutes
3
Place the guanciale in a cold, dry frying pan. Cook over medium heat for 8 minutes until golden and crisp and the fat has rendered. Remove pan from heat.
Approx. 8 minutes
4
Add the pasta to the boiling water and cook until 2 minutes before al dente. Reserve 250ml of pasta cooking water before draining.
Approx. 7 minutes
5
Add 100ml of pasta water to the pan with the guanciale and swirl to emulsify the fat.
Approx. 1 minutes
6
Add the drained pasta to the pan and return to medium heat. Toss for 2 minutes to coat the pasta in the rendered fat.
Approx. 2 minutes
7
Remove from the heat. Add the pecorino and black pepper. Toss vigorously, adding pasta water gradually until a glossy, creamy sauce forms.
Approx. 2 minutes
8
Serve immediately with extra pecorino and black pepper on top.
Approx. 1 minutes
