How To Make Gricia, The Pasta Nobody Has Heard Of Outside Of Rome

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.

Prepare the guanciale by cutting off the thick skin on one side.

Slice the guanciale into thick pieces, about a quarter of an inch thick.

Place the guanciale in a pan and turn the heat to very low.

Cook the guanciale on low heat for about 10 minutes, allowing it to render its fat and become crispy.

While the guanciale cooks, bring a pot of water to a boil.

Once the water is boiling, add the tortiglioni pasta and cook for 10 minutes until al dente.

Grate approximately 1/4 cup of Pecorino Romano cheese.

Add freshly cracked black pepper to taste.

Once the pasta is cooked, reserve some pasta water and drain the rest.

Combine the drained pasta with the guanciale in the pan, tossing to coat.

Add reserved pasta water as needed to create a creamy sauce.

Mix in the grated Pecorino Romano cheese until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens