Pasta Alla Gricia Recipe
You will love this simple to prepare Pasta Alla Gricia Recipe with crispy guanciale in a tasty Pecorino Romano Sauce.
Ingredients
- 1 ¼ cups finely grated Pecorino Romano cheese
- 4 ounces guanciale, cut into thin slices
- 8 ounces of hot pasta water
- 8 ounces fresh spaghetti pasta
- salt and pepper to taste
Instructions
- Divide the cheese into 3 piles. A large pile, a medium size pile, and a small size pile. The sizes of each do not need to be perfect. Set aside.
- Add the sliced guanciale to a medium size saucepan over low to medium heat and cook until browned and slightly crispy. Move it around using a spoon or spatula to ensure it does not burn.
- Next, add a ½ cup, or 4 ounces, of hot pasta water to the pan with the guanciale to help stop the cooking process a bit. Turn the heat off.
- Pour in the large pile of cheese and mix using a rubber spatula or spoon until it is combined and emulsified. Set aside.
- Boil the pasta according to its package and then add it in potions to the pan with the guanciale cheese sauce so to not overload it with too much pasta water.
- Mix using the spatula until combined and then add the medium size pile of cheese along with ½ cup more, or 4 ounces, of pasta water, salt, and pepper, and continue to mix until thick and creamy.
- Add to a plate and serve by garnishing with the last small size pile of pecorino Romano cheese.
Notes
Make-Ahead: This recipe is meant to be served as soon as it is done cooking.
How to Store: Cover and keep in the refrigerator for up to 3 days. This will not freeze well.
How to Reheat: Add the desired amount of pasta to a medium-size pan over low heat along with ¼ cup of water and heat until creamy and hot.
You should use Fresh Pasta Dough Recipe, but if not, you can easily swap out for dried pasta.
If you do not have access to guanciale you can substitute for pancetta or bacon. It will not be classic, but it will still be delicious.
The main reason there are clumps of cheese in the pasta is that the pan gets too hot. Be sure to stir constantly and make sure to turn the heat off if the cheese begins to clump. You can remove the clumps by carefully bringing down the temperature.
If pecorino Romano is not available, then substitute with Parmesan.
Guanciale can be different depending on who made it. If there are not a lot of spices on it, feel free to add a ¼ teaspoon of crushed black pepper to it while sauteing it to brown.
You may need more pasta water so ensure it stays creamy and the pasta noodles don’t suck up too much of the sauce.
Nutrition
Calories: 1068kcalCarbohydrates: 87gProtein: 41gFat: 61gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 126mgSodium: 1248mgPotassium: 307mgFiber: 4gSugar: 3gVitamin A: 259IUCalcium: 692mgIron: 2mg