Roman Guanciale Pasta with Pecorino — Spaghetti alla Gricia
A Roman shepherd's pasta — the precursor to carbonara without the egg and to amatriciana without the tomato — of spaghetti tossed in rendered guanciale fat with Pecorino Romano and copious black pepper.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 120g guanciale into 5mm batons. Finely grate 80g Pecorino Romano plus 20g for finishing. Coarsely crack 2 tsp black peppercorns. Measure 300ml pasta water and have ready.
Boil
Bring 4L water to a rolling boil, salt with 3 tsp. Drop spaghetti in, stir at the start, cook 8 minutes until al dente. When 1 minute remains, scoop out 300ml pasta water. Drain pasta.
Saute
Place guanciale batons in a cold large skillet over medium heat. Cook 5–6 minutes, stirring occasionally, until fat renders and guanciale crisps to deep golden. Add 2 tsp cracked pepper, toast 30 seconds until it blooms in the fat.
Finish
Remove pan from heat. Tip drained spaghetti into the skillet with 1/2 cup pasta water. Toss vigorously 60 seconds. Add 80g Pecorino in three additions, tossing between each with 2–3 tbsp pasta water as needed, until cheese melts into a creamy emulsion coating every strand.
Plate
Divide between two plates. Top each with remaining 10g Pecorino and a final heavy grind of cracked black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.