Gricia Pasta
Gricia Pasta is a traditional Italian dish, known as the ancestor of the famous Amatriciana. This recipe is made with guanciale (pork cheek), Pecorino Romano cheese, and black pepper.
Ingredients - Serves 4
- Salt - To taste
- Black pepper - 1 teaspoon
- Pecorino romano cheese - 100 grams, grated
- Guanciale (pork cheek) - 200 grams, diced
- Pasta - 400 grams
Let's Get Started
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
- While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and cook until it is crispy and the fat has rendered.
- Remove the guanciale from the skillet with a slotted spoon and set aside. Reserve the fat in the skillet.
- Drain the pasta, reserving 1 cup of the pasta water.
- Add the pasta to the skillet with the guanciale fat. Toss to coat the pasta in the fat.
- Add the cooked guanciale, Pecorino Romano cheese, and black pepper to the skillet. Toss to combine, adding pasta water as needed to create a creamy sauce.
- Serve the pasta hot, with extra Pecorino Romano cheese on top if desired.
Dietary Info
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 550
- Fat: 25g
- Carbs: 60g
- Protein: 20g
- Sodium: 900mg
- Sugar: 2g
