Pasta Alla Gricia Recipe
Pasta Alla Gricia is an ancient Roman pasta dish made with just four simple and flavorful ingredients - pasta, guanciale (or prosciutto), Pecorino Romano cheese, and black pepper. It's an easy 20-minute pasta dinner that's always delicious and so flavorful.
Servings: 4 servings
Ingredients
- 6 ounces Guanciale or pancetta, diced
- 12 ounces rigatoni pasta or spaghetti
- ¼ teaspoon Ground black pepper
- 4 ounces Pecorino Romano cheese freshly grated
Instructions
- Add the guanciale to a cold skillet and heat over medium heat. Cook it until it becomes crispy and golden brown, about 5-7 minutes.
- Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the time indicated on the box. Once cooked, reserve at least 2 cups of the pasta cooking water. Drain the pasta and set aside.
- Add 1 cup of reserved pasta water to the same skillet as the cooked guanciale. Bring to a simmer and add the freshly cracked black pepper. Once it reaches a simmer, gently toss in the cooked pasta, adding additional pasta water as needed.
- Cook the pasta for 1-2 minutes or until the sauce starts to thicken and the pasta is cooked through.
- Remove the pan from the heat. Allow it to cool for 1-2 minutes before gradually tossing in the cheese. Once all the cheese is added and melted, season with additional salt and black pepper to taste.
- Garnish with extra Pecorino Romano cheese and freshly ground black pepper if desired.
Notes
Keep leftovers stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 729kcal | Carbohydrates: 65g | Protein: 25g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 75mg | Sodium: 710mg | Potassium: 216mg | Fiber: 3g | Sugar: 2g | Vitamin A: 118IU | Calcium: 320mg | Iron: 1mg
