Pasta alla Gricia (Roman Guanciale Pecorino Black Pepper Pasta)
Pasta alla Gricia is one of Rome's four classic pastas, made with only guanciale, Pecorino Romano, and black pepper. The cured pork jowl is rendered slowly until crisp, and its fat becomes the foundation of the sauce. Cooked pasta and a splash of starchy pasta water are tossed with finely grated Pecorino to form a creamy emulsion without any cream. It is considered the ancestor of both carbonara and amatriciana, predating the introduction of tomato and egg to those dishes.
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Instructions
- 1
Slice guanciale into strips and render slowly until crisp.
- 2
Cook spaghetti in salted water until al dente.
- 3
Add cooked pasta and 1/2 cup pasta water to the guanciale pan.
- 4
Lower heat and toss with pecorino and black pepper rapidly.
- 5
Serve immediately once the sauce turns glossy and lightly thick.
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