Pasta alla Gricia recipe

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta and bacon are more accessible alternatives that still provide a rich flavor.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan and Grana Padano are milder and more widely available.

Cut the Guanciale into 1cm cubes.

Brown the Guanciale without stirring to render the fat and turn to brown all sides for about 25 minutes. Set aside.

Grate the cheeses and mix them in a bowl. Add the warm water and mix until smooth.

Meanwhile, cook the pasta in salted water, pulling it out 3 minutes before it reaches al dente.

Pour the cheese sauce into a large saucepan.

Transfer the pasta directly from the pot into the pan with the cheese.

Mix together and let some of the pasta water drain into the pan.

Add the Guanciale cubes, 4 tbsp of the rendered fat, and 1 cup of the mixed grated cheese. Mix to emulsify into a creamy sauce.

Turn on the heat to medium and continue to stir until the sauce becomes sticky and creamier, adding more starchy water if needed. This should take 2 to 3 minutes.

Serve hot, topped with sauce, grated cheese, and coarsely ground pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens