Pasta alla Gricia
Rome's oldest and most fundamental pasta — pasta alla gricia, called the "white amatriciana" because it predates the arrival of tomatoes to Italy. Guanciale, Pecorino Romano, black pepper and pasta water only. The recipe from Grisciano near Amatrice. This is the ancestor of both carbonara and amatriciana.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Cook guanciale in a cold pan from cold; render until fat is transparent and the edges are golden-crispy. Remove.
About 4 min
Cook pasta in LESS water than normal (more starch) to 2 minutes less than al dente.
About 9 min
Add cracked pepper to the guanciale fat; toast 30 seconds. Add 2 ladles of pasta water; simmer 2 minutes to make a pepper broth.
About 9 min
Add drained pasta; toss over medium heat 2 minutes, adding pasta water to prevent sticking.
About 9 min
Off heat, add Pecorino in 2 additions, tossing vigorously and adding pasta water. Return guanciale. The sauce should be glossy and coat each piece of pasta. No cream, no butter.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 22 g
- Carbs
- 68 g
- Fat
- 22 g
- Fibre
- 3 g
- Sugar
- 2 g
- Sodium
- 740 mg
Contains: gluten, dairy
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Recipe by Boon Tools.