The Pasta Alla Gricia We Made In Rome in the 70s
Growing up in Rome, Pasta alla Gricia was an easy meal we could make ourselves during our teenage years. Using simple staples always found in the fridge—cured pork, cheese, and pepper—we could create this classic dish in minutes. The challenge was to make the creamy cheese sauce, but if we mastered the technique when we were teenagers, so can you.
Servings 2 people
Calories 922kcal
Ingredients
- 10 oz Tonnarelli
- 1 cup freshly grated Pecorino
- 2 oz guanciale
- 1 tablespoon salt for pasta
Instructions
- Grate the Pecorino Romano using a fine grater to create a light, airy pile.
- Fill a large pot with cold water and add coarse salt as it begins to heat so the pasta is seasoned correctly.
- Cut the guanciale into small strips and place them in a pan over medium heat.
- Fry until the fat has rendered and the pork is golden and crunchy, then remove the pan from the heat.
- Cook the pasta for one minute less than the package directions to ensure it remains al dente.
- To preserve the starchy water, remove the pasta from the pot and transfer it directly to the pan using a spaghetti fork.
- Immediately stir the pasta in the pan with the fried pork to coat the noodles in the fat.
- To create the sauce without the cheese curding, add a splash of the reserved starchy water to the pan first to lower the temperature slightly.
- Add the grated Pecorino and black pepper, stirring vigorously.
- The combination of the starch in the water and the constant stirring creates a creamy emulsion that coats the pasta.
- Continue stirring for about a minute until the sauce is smooth and velvety, and add more starchy water or pecorino to adjust the consistency.
- Serve immediately
Video
Nutrition
Calories: 922kcal | Carbohydrates: 108g | Protein: 37g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 82mg | Sodium: 4340mg | Potassium: 360mg | Fiber: 5g | Sugar: 4g | Vitamin A: 208IU | Calcium: 564mg | Iron: 2mg
