Pasta alla Gricia
Pasta alla Gricia is a Roman pasta made with crisp guanciale, pecorino romano, and black pepper, known as the tomato-free ancestor of amatriciana.
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.
Tips
Nutrition (per serving)
Adjust Servings
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