Pasta Alla Gricia
Pasta alla gricia is a Roman pasta with guanciale, pecorino romano, black pepper, and starchy pasta water. It is simple but precise, relying on emulsification for a glossy sauce without cream.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Render diced guanciale slowly until crisp and the fat is released.
Boil pasta until just shy of al dente, reserving starchy water.
Toss pasta with guanciale fat and black pepper.
Add pecorino gradually with pasta water to create a glossy sauce.
Serve immediately with more pecorino.
π· Perfect Pairings
Complete your meal with these
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