The four roman pasta dishes: 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 150 grams of guanciale into fine stripes about 1cm thick.

Finely grate 50 grams of Pecorino Romano cheese.

Put 1-2 tsp of ground black pepper into a pan and toast at medium-low heat until fragrant.

Bring 1.5 liters of water to a boil and add 1 tsp of salt.

Add 200 grams of Rigatoni pasta to the boiling water and cook 1-2 minutes less than the package instructions.

Fry the guanciale in the same pan at medium-low heat until it's not too crispy, keeping the fat in the pan.

Mix the toasted black pepper into the fat in the pan.

Reserve some starchy pasta water before draining the pasta.

Add the drained pasta to the pan with the fat and start mixing together.

Add reserved pasta water to emulsify into a creamy sauce.

Add the guanciale back into the pasta, keeping some for decoration.

Turn off the heat and let it sit for 30-60 seconds.

Add half of the grated Pecorino Romano cheese and additional pasta water, mixing into a creamy sauce.

Serve and enjoy the pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens