Pasta Alla Gricia Recipes

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PASTA ALLA GRICIA



Pasta Alla Gricia image

The star here is guanciale, which is cured jowl. It is increasingly easy to find, but if you don't have it, use pancetta or even bacon. (It won't be authentic, but it will be really good.)

Provided by Mark Bittman

Categories     pastas, main course

Time 20m

Yield 4 servings.

Number Of Ingredients 4

8 ounces guanciale (cured pig's jowl), cut into 1/4-inch pieces
1/2 teaspoon finely ground black pepper, plus a pinch
3/4 pound tonnarelli or other long pasta like linguine or spaghetti
1/4 cup finely grated pecorino Romano

Steps:

  • Cook the guanciale in a large skillet over medium heat until deeply golden (adjust the heat as necessary to render the fat without burning the meat). The meaty parts should be browned and the fatty parts should be cooked but still slightly transparent. This will take 15 to 20 minutes. When it's done, add the black pepper and turn off the heat.
  • Meanwhile, put a pot of salted water on to boil. When the water boils, cook the pasta until it's al dente, nearly but not quite done and still a bit chalky in the middle.
  • When the guanciale has cooled a bit, and while the pasta is cooking, add 3/4 cup of the pasta cooking water to the pan, turn the heat to high and reduce by about half.
  • When the pasta is ready, use tongs to transfer it to the pan with the sauce. Stir the pasta as it finishes cooking, adding more pasta cooking water if necessary until the pasta is done and the sauce thick and creamy. Add half the cheese and a pinch of pepper, and stir vigorously to incorporate.
  • Divide the pasta among four dishes, and dust each with the remaining pecorino.

Nutrition Facts : @context http, Calories 585, UnsaturatedFat 15 grams, Carbohydrate 65 grams, Fat 26 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 499 milligrams, Sugar 3 grams, TransFat 0 grams

PASTA ALLA GRICIA



Pasta alla Gricia image

This simple pasta dish comes together with just a few ingredients and in such a short amount of time that it will definitely find its way into your rotation of weeknight dinners. Added bonus: between the bacon, cheese and pasta, it is a big crowd pleaser!

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

12 ounces applewood smoked bacon, diced
1 1/2 teaspoons freshly ground black pepper
Kosher salt
1 pound linguine pasta
1/2 cup freshly grated Parmesan, plus more for serving
1/2 cup freshly grated Pecorino Romano

Steps:

  • Add the bacon to a large skillet. Place over medium heat and cook until the fat is rendered and the bacon is crispy, about 20 minutes. Drain all but 2 tablespoons of the bacon fat from the pan. Stir in the pepper and set aside.
  • Bring a large pot of water to a boil over high heat. Season it generously with salt. Cook the pasta for 2 minutes less than the package directions, about 8 minutes. Add 1 cup of the pasta water to the pan with the bacon, return the pan to medium-high heat and cook, scraping up the bits from the bottom of the skillet with a wooden spoon, until slightly reduced, about 1 minute.
  • Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the pasta with the cheese and begin to toss the pasta with the sauce. Continue to stir over low heat and toss until the sauce thickens and coats the pasta and the pasta is cooked through, 2 to 3 minutes. (Through this process, you may need to add more pasta water to help cook the pasta and maintain a sauce. This could take up to a cup more pasta water.) Serve topped with more cheese if desired.

SPAGHETTI ALLA GRICIA



Spaghetti alla Gricia image

One of the 4 quintessential 'primi' from the Lazio region in Italy, this pasta is beautiful in its simplicity with soft guanciale and tangy Pecorino cheese. No onion, no garlic, no oil - this flavorful dish gets its character from slowly sauteeing the guanciale and then creating a creamy sauce with the pasta water and a bit of Pecorino Romano before tossing with thick spaghetti. With only 4 ingredients, this is also a quick meal when you're in a rush.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 4

1 pound thick spaghetti
8 ounces guanciale (smoked pork jowl), thinly sliced
black pepper to taste
3 ounces finely grated Pecorino Romano cheese, divided

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.
  • While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.
  • At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.
  • Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.

Nutrition Facts : Calories 875.4 calories, Carbohydrate 85.7 g, Cholesterol 73.1 mg, Fat 46.9 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 18.3 g, Sodium 276.2 mg, Sugar 3.2 g

PASTA ALLA GRICIA



Pasta alla Gricia image

Pasta alla gricia is a classic Italian pasta dish from Rome that is served in pretty much every restaurant. The story goes that this dish has been cooked in Rome even before they had tomatoes.

Provided by Andry008

Yield 4

Number Of Ingredients 4

1 (16 ounce) package spaghetti
5 ounces guanciale (cured pork cheek), diced
1 ¼ cups freshly grated Pecorino Romano, plus more for serving
freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, saving about 1 cup of cooking water.
  • Meanwhile, place guanciale in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 3 minutes. Add pasta water, cooked spaghetti, and grated Pecorino Romano cheese. Mix well.
  • Distribute pasta amongst 4 bowls and serve with freshly ground black pepper and extra Pecorino Romano cheese.

Nutrition Facts : Calories 621.7 calories, Carbohydrate 85.1 g, Cholesterol 51.3 mg, Fat 16.5 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 8.3 g, Sodium 718.6 mg, Sugar 3.3 g

PASTA ALLA GRICIA



Pasta alla Gricia image

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Provided by Leonardo Vignoli

Categories     Pasta     Pork     Kid-Friendly     Dinner     Bon Appétit     Rome     Italy     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 2 Servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
6 ounces guanciale (salt-cured pork jowl), cut into 3/4" pieces
8 ounces rigatoni
Kosher salt
2 teaspoons coarsely ground black pepper, preferably ground with a mortar and pestle
3 ounces Pecorino Romano, finely grated on the small holes of a box grater (about 3 cups)

Steps:

  • Heat oil in a large skillet over mediumlow. Cook guanciale, stirring often, until it starts to brown and crisp, 10-15 minutes; it will shrink dramatically as the fat renders. Transfer to a small bowl with a slotted spoon; reserve skillet (do not wipe out).
  • Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.
  • Add 3/4 cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute. Add pasta and cook, tossing often and adding more pasta cooking liquid as needed, until pasta is al dente and a thick, glossy sauce forms, 5-7 minutes (this second cooking is why you undercook the pasta initially).
  • Increase heat to medium-high. Add guanciale, pepper, and two-thirds of Pecorino; toss well to combine and melt cheese. Serve pasta topped with remaining Pecorino.

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Top Asked Questions

What is pasta alla gricia made of?
Both recipe, along with pasta carbonara, are between the most famous roman recipes around the world. The sauce for pasta alla gricia is made from olive oil, guanciale, black pepper, and plenty of pecorino Romano.
Can you add onion to pasta alla gricia?
The sauce for pasta alla gricia is made from olive oil, guanciale, black pepper, and plenty of pecorino Romano. You can add onion to these ingredients as well, even if the original recipe for pasta alla gricia does not include it. However, there is no precise rule: just follow your personal taste, because in both cases, the result is very good!
What is alla gricia and where did it originate?
Despite its place as the founding dish of the Roman pastas, the name alla gricia is somewhat of a mystery. Some say it originates from the town of Grisciano, in the region of Lazio, where the dish was first made by shepherds in the fields, because they had these ingredients with them – pecorino romano, guanciale and pasta.
What are the best pasta recipes to make in Rome?
Pecorino Romano, guanciale and pepper is all you need for one of the most traditional and beloved Roman pasta recipes: Pasta alla Gricia. Bring a large pot of water to a boil. Cut guanciale into thin strips and brown in a frying pan for approximately 2 minutes, until the fat begins to melt and it turns crisp and golden.

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