Illustrative image
The finished dish may look different depending on the ingredients and preparation.
EasyMain coursesmeatCC0 1.0 Universal
Classic Roman Pasta alla Gricia (Sizzling Guanciale, Emulsified Pecorino and Toasted Black Pepper)
The venerable forefather of Rome's pasta pantheon: crispy guanciale and cracked black pepper emulsified with starchy pasta water and Pecorino Romano into a creamy sauce without cream.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
servings
4
- Rigatoni or mezze maniche pasta360 g
- Guanciale, sliced into thick matchsticks160 g
- Pecorino Romano cheese, finely grated80 g
- Whole black peppercorns, coarsely crushed1 tsp
Preparation Steps
1
Boil rigatoni in moderately salted water. Reserve 200 ml of starchy pasta water.
10 min timer
2
Fry guanciale in a dry pan over medium heat for 6-7 minutes until rendered and crisp. Reserve half the crispy bits for topping.
7 min timer
3
Toast crushed black pepper in the pan fat, add a ladle of hot pasta water, and toss in the al dente pasta. Remove from heat, vigorously stir in grated Pecorino until a silky cream forms, top with crispy guanciale, and serve.
4 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
520
Protein
21g
Carbohydrates
65g
Fat
19g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
