Description
Pasta alla Gricia is a classic Italian dish that brings together the perfect balance of flavors in the simplest way possible. It combines just a few key ingredients—pasta, guanciale, Pecorino Romano, and black pepper—but the result is nothing short of extraordinary. The guanciale adds a rich, savory depth to the dish, while the Pecorino Romano gives it a sharp, tangy kick that’s beautifully mellowed by the creamy sauce created from the rendered fat. The pasta, coated in this savory goodness, is the ultimate comfort food.
Ingredients
Scale
- 8 oz pasta (such as rigatoni, spaghetti, or bucatini)
- 1 tablespoon olive oil
- 1 teaspoon freshly ground black pepper (adjust to taste)
- 1 cup finely grated Pecorino Romano cheese
- ½ cup reserved pasta water (adjust as needed)
- Salt to taste
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve about ½ cup of pasta water before draining.
Prepare the Sauce:
- In a large pan over low heat, add olive oil and freshly ground black pepper. Toast the pepper for about 1 minute until fragrant.
- Reduce heat and add a small amount of reserved pasta water to the pan, stirring to blend the flavors.
Combine and Finish:
- Add the drained pasta to the pan, tossing to coat in the seasoned oil.
- Gradually sprinkle in the Pecorino Romano cheese, stirring constantly while adding small amounts of reserved pasta water as needed to create a creamy, emulsified sauce.
- Continue tossing until the cheese fully melts and coats the pasta evenly. Adjust consistency with more pasta water if needed.
- Taste and season with salt if necessary.
Serve:
- Plate the pasta and garnish with additional grated Pecorino Romano and extra black pepper. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 500-550kcal
- Fat: 22g
- Carbohydrates: 55g
- Protein: 20g