Teresa's Recipes
Gricia Pasta
Gricia Pasta is a quintessential Roman dish that transports you straight to the heart of Italy with every bite. Often considered the ancestor of the famous Amatriciana, this dish celebrates the harmony of a few high-quality ingredients. Crispy guanciale, with its rich, savory flavor, melds beautifully with the sharp, salty notes of Pecorino Romano cheese, while a generous crack of black pepper adds a welcome kick. It's a dish that exemplifies the Italian philosophy of 'less is more,' and is perfect for any occasion, whether it's a cozy weeknight dinner or a festive gathering with friends and family. Indulge in this comforting classic, steeped in history and flavor, and experience the true essence of Italian culinary heritage.
Ingredients
- 400 grams (spaghetti or rigatoni recommended) Pasta
- 150 grams, diced Guanciale (pork cheek)
- 100 grams, finely grated Pecorino Romano cheese
- to taste Salt
- freshly cracked, to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 540
- Fat: 20g
- Carbs: 70g
- Protein: 18g
- Sodium: 800mg
- Sugar: 1g
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, heat a large skillet over medium heat. Add the diced guanciale and cook until crispy and golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Using a slotted spoon, remove the crispy guanciale from the skillet and set it aside, leaving the rendered fat in the skillet.
- Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the pasta.
- Add the drained pasta to the skillet with the guanciale fat. Toss to coat the pasta thoroughly in the fat.
- Return the crispy guanciale to the skillet. Add the finely grated Pecorino Romano cheese and a generous amount of freshly cracked black pepper. Toss everything together, adding reserved pasta water a little at a time to create a creamy sauce that clings to the pasta.
- Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve the pasta hot, topped with extra Pecorino Romano cheese and a sprinkle of black pepper for an added kick.
Tips
- For a twist, try adding a pinch of red pepper flakes for some heat.
- Ensure your guanciale is high quality for the best flavor; if unavailable, pancetta can be used as a substitute, though it will alter the taste slightly.
- Pair with a crisp white wine, such as a Pinot Grigio, to enhance the meal.