Easy Pasta alla Gricia Recipe

– 9 oz. guanciale – ▢1 Tablespoon extra-virgin olive oil – ▢1 lb. dried rigatoni pasta – ▢2 tsp freshly ground black pepper – ▢¾ cup finely grated Pecorino Romano 2½ oz., divided – ▢Fine sea salt

Ingredients

White Scribbled Underline

Cook time: 15 min

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Servings

6

Type

pasta

prep Time

5 min

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Pasta alla Gricia is a classic pasta dish from Rome. It's made by combining guanciale (cured pork cheek), pecorino Romano cheese, black pepper, and starchy pasta water.

why we love pasta alla gricia – Crispy guanciale: When guanciale is cooked slowly, it produces crispy bits of pork and a lot of tasty fat that can be used to create a smooth sauce. – The luscious sauce: To make a perfect sauce, cook the pasta to just about halfway in a smaller amount of water than you usually cook pasta, which will result in starchy pasta water that can be used for emulsifying the sauce.

Is guanciale the same as pancetta? Guanciale comes from the Italian word "guancia" which means cheek. Guanciale is comes from the pork cheek (or jowl). And pancetta comes from the Italian world "pancia" which means belly, and it comes from the pork belly. They are made with different spices and cured in different ways.

RECIPE TIPS AND FAQ’S:

What is the best pasta shape to use for gricia sauce? Spaghetti also would work fine, and is what Romans use. We think the best pasta is a short pasta like rigatoni. It's ridges hold the creamy sauce and are perfect for bites of crispy guanciale.

RECIPE TIPS AND FAQ’S:

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