The Most UNDERRATED Italian Pasta: Pasta alla GRICIA

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.

Toast freshly ground black pepper in a pan for about one minute.

Cut the guanciale into strips, using half the weight of the pasta.

Heat the guanciale in a pan over medium-low heat, raising the temperature only at the end of cooking.

Cook the guanciale until it is brown and crispy, without adding any additional oil.

Deglaze the guanciale with a bit of white wine (pinot grigio) and set it aside, saving the drippings.

Cook the spaghetti tonarelli (or preferred pasta) for three-quarters of the time required for al dente.

Finish cooking the pasta in the pan with the guanciale drippings, adding a couple ladles of hot pasta water.

Add the toasted black pepper and the crispy guanciale to the pasta.

Prepare the cheese sauce by mixing semi-aged pecorino romano cheese (half the weight of the pasta) with hot pasta water slowly to prevent exceeding 140°F (60°C).

Stir until the cheese sauce reaches a ricotta-like consistency.

Turn off the heat and stir the cheese paste into the pasta mixture.

Serve immediately, as the dish should be eaten right away.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens