How to Make Pasta alla Gricia Like a Roman
Official creator cooking video linked from their recipe
Official cooking video · Vincenzo's Plate · YOUTUBERoman Guanciale and Pecorino Pasta alla Gricia for Two
A cream-free Roman pasta made by emulsifying rendered guanciale fat, Pecorino, pepper and pasta water. Based on Vincenzo's Plate; cheese and pepper amounts are editorial choices.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Remove hard rind, cut guanciale into strips and finely grate 80 g Pecorino.
- 02
Boil about 5 L water with 1 tbsp coarse salt and cook rigatoni one minute less than package time.
- 03
Cook guanciale in a dry pan over medium-low heat about five minutes until the fat renders and edges crisp.
- 04
Mix about 45 mL (3 tbsp) warm pasta water into cheese to form a thick paste; reserve at least 200 mL pasta water.
- 05
Transfer pasta to the guanciale pan and toss for one minute with about 120 mL reserved pasta water.
- 06
Turn the heat completely off, quickly fold in the cheese paste and loosen with reserved water if needed.
- 07
Stir in approximately 1 tsp black pepper, divide between two plates and serve immediately.
Before you cook
Check wheat (pasta), milk (cheese) and cured-meat labels. Heat guanciale thoroughly and keep utensils clean. Serve promptly; refrigerate leftovers within two hours, use within 3–4 days and reheat to 74°C.
Allergens: wheat, milk
Image & source credits
These illustrations stand in for food photos.
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