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Pasta Alla Gricia

Pasta Alla Gricia
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Classic Roman Pasta Alla Gricia with spaghetti tossed in a creamy Pecorino Romano cheese sauce, crispy guanciale, and freshly cracked black pepper. A simple yet rich and flavorful pasta dish.

Ingredients

  • Spaghetti: 12 ounces, cooked al dente
  • Guanciale: 4 ounces, diced
  • Pecorino Romano Cheese: ¾ cup, freshly grated
  • Black Pepper: 1 teaspoon, freshly cracked
  • Salt: ½ teaspoon, for pasta water
  • Pasta Water: ½ cup reserved

Instructions

  1. Cook spaghetti in salted water until al dente.
  2. Render diced guanciale in a skillet over medium heat until crispy.
  3. Drain pasta and add to skillet with guanciale.
  4. Gradually stir in grated Pecorino Romano and reserved pasta water until creamy and coated.
  5. Season with freshly cracked black pepper.
  6. Serve immediately, garnished with additional Pecorino and black pepper.

Notes

  • Use freshly grated Pecorino Romano for smooth sauce.
  • Cook pasta al dente for proper texture.
  • Add pasta water gradually to adjust sauce creaminess.
  • Serve immediately for best flavor.

Find it online: https://dishmio.com/pasta-alla-gricia/