Dish of Pasta alla Gricia
(click to enlarge)

Pasta alla Gricia


Italy - Lazio   -   Pasta alla Gricia
Makes:
Effort:
Sched:
DoAhead:  		 4 pasta
***
55 min
Prep		 This is possibly the most famous pasta dish in Rome, but quite simple to make. Getting the Pecorino to incorporate well is the only tricky part.




5
6
1/2
1
1/2
------
ar
ar
oz
oz
c
t
T
----


Guanciale (1)
Pasta (2)
Pecorino Romano (3)  
Pepper, coarse
Olive Oil
--- Serve With
Pecorino Romano
Pepper, coarse

This recipe can be four Pasta Plates, or a Main Dish for two.

Prep   -   (12 min)
  1. Slice GUANCIALE 1/8 inch thick and cut into short rectangles.
  2. Grate 1/2 cup PECORINO, and grate more for serving.
Run   -   (40 min)
  1. Place a 2 cup measure under your pasta strainer in the sink so you won't forget to save some pasta water.
  2. In a spacious sauté pan, heat 1/2 T Olive Oil and fry Guanciale stirring until crispy around the edges. Remove it from the pan, but leave the fat and fond.
  3. Meanwhile:   Cook PASTA the usual way, but with less salt and only part way. It should still be a bit too firm. Strain Pasta, reserving some water.
  4. Stir 3/4 cup of the Pasta Water into the pan along with Pepper and bring to a boil over medium high heat. Stirr until it starts to form a loose sauce.
  5. Stir in Pasta until well coated with the sauce. Add a little more pasta water if it's too dry.
  6. Sprinkle over Pecorino in batches and tumble until the Cheese has melded with the sauce and the Pasta is done al dente. Add a little more Pasta Water as needed. Don't over-stir or the cheese will lump. If your cheese is not sufficiently incorporated and is stringy, it will help to add a little more of the Pasta Water, cover, and steam over moderate heat for a short time without stirring. The recipe should finish without free water in the pan.
  7. Stir in Guanciale until well distributed.
  8. Serve hot and pass Pecorino and Pepper for sprinkling.
NOTES:

  1. Guanciale:

      This is a bacon made from pork cheeks. It is imperfectly available in North America, so most recipes call for Pancetta. Cooks Illustrated found American Salt Pork is a more accurate substitute - Guanciale is fattier than Pancetta. For details see our Pork Products page.

  2. Pasta:

      Rigatoni and Spaghetti are the most popular pastas for this dish in Rome, but others can be used.

  3. Pecorino Romano:

      This Sheep Milk Cheese, aged for grating, is very available in North America. Zerto is a popular brand. For details see our Cheese Varieties page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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