Pasta alla Gricia
Equipment
Ingredients
Main Ingredients
tonnarelli
80 g
Pecorino Romano (grated)
5 tbsp
guanciale
100 g
black pepper (freshly ground)
1 tsp
Instructions
Prepare the guanciale
Cut the guanciale into thin strips, removing the rind.
Render the guanciale
In a pan over medium heat, render the guanciale until crispy and golden, letting the fat melt out.
Separate guanciale and fat
Remove the crispy guanciale and set aside. Leave half the fat in the pan and set half aside for later.
Add black pepper
Add freshly ground black pepper to the pan with the remaining fat.
Cook the pasta
Cook the tonnarelli in lightly salted water until al dente.
Prepare pecorino cream
In a bowl, mix the grated Pecorino Romano with some rendered guanciale fat and a splash of hot pasta water until it forms a smooth, creamy paste.
Combine pasta with fat and pepper
Transfer the al dente pasta directly to the pan with guanciale fat and pepper. Let it finish cooking on high heat, adding pasta water as needed.
Add pecorino cream
Turn off the heat, let cool for 1-2 minutes, then add the pecorino cream and mix vigorously until the pasta is fully coated in the glossy sauce.
Plate and serve
Add more freshly ground black pepper, toss in half the guanciale, then plate with remaining guanciale, more pecorino, and black pepper.
Original recipe
Storage
Best served immediately. Reheating may affect sauce texture.
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