Pasta alla Gricia Recipe | Local Aromas

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.

Boil a big pot of water over the stove.

Once boiling, add a little bit of salt to the water, but don't exaggerate because guanciale is salty.

Slice the guanciale lengthwise to get both fat and meat, then chop it up.

Put the guanciale in a pan over the stove and cook until it becomes translucent and crunchy.

Before draining the pasta, scoop out a big scoop of the starchy water for later use.

Drain the pasta two minutes before the package instructions say to achieve a slightly undercooked texture.

Add the drained pasta to the pan with the guanciale.

If necessary, add some of the reserved starchy water to the pasta and guanciale mixture.

Remove the pan from the heat before adding the Pecorino Romano cheese to prevent it from clumping.

Gradually add the Pecorino Romano cheese while tossing the pasta to create a creamy sauce.

Add freshly cracked black pepper to taste and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens