Pasta alla gricia
Pasta alla gricia, from above
Non vegRome

Pasta alla gricia

Amatriciana before tomatoes arrived. Pork, pecorino, pepper, and a lot of confidence.

25 minTime
22 gProtein each
mildSpice
The white amatriciana2 chapters · 1 min read

Make it your way

Grandma's wayGuanciale, pecorino and pepper.
The original
697kcalsame
22 gproteinsame
3 gfibresame
25minutessame

Gricia.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta400 g rigatoni or spaghetti
Guanciale150 g, cut into strips
Pecorino Romano¾ cup, finely grated
Black pepper2 tsp, cracked
Saltfor the pasta water

Method

4 steps
  1. 1Render guanciale slowly in a cold pan until golden. Keep the fat in the pan.
  2. 2Boil pasta in salted water until a minute short. Keep 1 cup of the water.
  3. 3Add pepper and a ladle of pasta water to the guanciale, then the pasta. Toss for a minute.
  4. 4Off the heat, add pecorino with a little more water, tossing until creamy.
Serve it like this

Serve in warm bowls with the crispest guanciale pieces on top and extra cracked pepper.

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Make it a meal

What goes with Pasta alla gricia: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pizza bianca40 min
Bread or rice Risotto ai funghi45 min
On the side Marinara sauce35 min
On the side Peperonata40 min
A little snack Supplì80 min
To drink Virgin bellini8 min
Something sweet Panna cotta20 min
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