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Wikibooks
Pasta alla Gricia (Pasta with Guanciale)
Pasta alla gricia is an Italian pasta dish, typical of Rome. The preparation is very simple and quick. There are several versions of the recipe but they are all very similar.
Ingredients
ScaleNo serving count in the source — scale by factor
- salt3 tbsp
- pasta, rigatoni or spaghetti400 g
- guanciale, chopped200–300 g
- Pecorino romano, grated; romano
- black pepper
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Heat water and salt in a pot until it starts boiling.
Add the pasta, and cook until al dente.
Cook the guanciale in a frying pan until fat melts almost completely.
Add the cooked pasta to the guanciale pan, and fry for 2 minutes.
Add grated pecorino romano and black pepper to the frying pan, and toss to blend the ingredients.
