Pasta Alla Gricia
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
- Cook spaghetti in salted water until al dente.
- Render diced guanciale in a skillet over medium heat until crispy.
- Drain pasta and add to skillet with guanciale.
- Gradually stir in grated Pecorino Romano and reserved pasta water until creamy and coated.
- Season with freshly cracked black pepper.
- 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/