Authentic Pasta alla Gricia (Print Version)
Classic Roman pasta made with guanciale, pecorino romano, black pepper, and tonnarelli or spaghetti.
# Ingredients:
01 -
1 tbsp freshly ground black pepper (medium coarse)
02 -
6 oz semi-aged pecorino romano cheese, finely grated
03 -
6 oz guanciale or pancetta, thick slices cut into 1/2 inch strips
04 -
1/2 cup white wine
05 -
11 oz spaghetti or tonnarelli
# Directions:
01 -
Briefly toast black pepper in a dry pan over low heat for about 1 minute, until fragrant. Transfer to a container and set aside.
02 -
Cut guanciale into thick slices, then into 1/2 inch strips. Fry in a dry pan over medium-low heat until the fat turns translucent. Increase heat slightly to crisp the outside.
03 -
Add the pasta to boiling water and cook for 3/4 of the cooking time recommended for 'al dente' on package instructions.
04 -
Once the guanciale is fried, de-glaze the pan with white wine. Scrape the bottom of the pan to release the flavorful grease into the sauce.
05 -
Add the drained, partially cooked pasta to the skillet with the guanciale. Add hot pasta water (a few ladles), and save the remaining pasta water. Mix in black pepper and cook the pasta until done, adding water as needed.
06 -
Combine finely grated pecorino cheese with a ladle of hot pasta water, stirring continuously to form a smooth paste.
07 -
Remove skillet from heat once pasta is cooked. Add cheese paste and mix thoroughly using tongs ('mantecatura'). Serve immediately.