Spaghetti alla Gricia
Spaghetti alla Gricia brings together the simplest ingredients for a savory, peppery pasta that highlights the richness of guanciale and sharpness of Pecorino Romano.
Equipment
- Large Pot: To cook the pasta.
- Large Skillet or Sauté Pan: For cooking the guanciale and tossing the pasta.
- Grater: For freshly grating Pecorino Romano cheese.
Ingredients
- 400 g spaghetti or rigatoni
- 150 g guanciale cut into strips
- 1 cup Pecorino Romano cheese grated
- Freshly ground black pepper to taste
- Salt for pasta water
Instructions
- Cook Pasta: Boil pasta until al dente. Reserve pasta water, then drain.
- Cook Guanciale: Render guanciale in a skillet until crispy.
- Toast Pepper: Add black pepper to the skillet with guanciale fat.
- Combine: Toss pasta in the skillet, adding pasta water as needed.
- Add Cheese: Remove from heat, add Pecorino Romano, and toss until creamy.
Notes
For an even creamier sauce, don’t be afraid to add extra pasta water gradually until you reach your desired consistency. Enjoy this dish immediately!