Spaghetti Alla Gricia Recipes

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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

Provided by Food Network

Time 25m

Yield 4 Servings

Number Of Ingredients 7

1 tablespoon olive oil
8 ounces guanciale (cured pig cheeks), sliced into thin strips
5 cloves garlic, peeled
1 handful fresh sage leaves, chopped
3/4 cup freshly grated Pecorino cheese
1/4 cup extra-virgin olive oil
1 pound pasta

Steps:

  • In a large nonstick pan, heat the olive oil, and then add the guanciale and garlic. Cook for about 10 minutes, making sure that the meat does not get too crunchy and the garlic does not burn. Cook's Note: If you see that the garlic is browning too fast, remove it from the pan, finish the pork, and then add it again to the sauce.
  • When the guanciale and the garlic are nice and golden brown, add the sage.
  • Bring a large pot of salted water to a boil, add the pasta to the water, and cook it about 2 minutes less than indicated on the box. Strain the pasta and add it to the saucepan over a medium-high heat, toss it around for a few seconds, then add the grated Pecorino, toss for one minute.
  • Garnish with some grated Pecorino, a drop of extra-virgin olive oil, and some ground black pepper. Serve with a bottle of robust red wine.

SPAGHETTI ALLA GRICIA



Spaghetti Alla Gricia image

Categories     Sauce     Fall     Kosher     Boil

Yield serves 4

Number Of Ingredients 10

Kosher salt
1 large red onion
6 ounces guanciale, cut into 1/4-inch-thick, 2-inch-long batons
1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
1 teaspoon fresh coarsely ground black pepper
12 ounces spaghetti
1 cup whole fresh Italian parsley leaves
2 tablespoons freshly grated Parmigiano-Reggiano
2 tablespoons freshly grated pecorino romano, plus a wedge for grating

Steps:

  • Fill a pasta pot or a large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat. If you are not using a pasta pot, put a colander in the sink or have a pair of tongs handy for lifting the pasta out of the water.
  • Cut the onion in half, separate the layers, and cut each layer into petals that are 1 inch wide across the middle. Put the onion petals in a large sauté pan with 1 cup of water and a big pinch of salt and cook the onion over high heat until the water evaporates, about 5 minutes. Add the guanciale and olive oil and cook over medium-high heat until the guanciale is crisp, about 3 minutes. Remove the pan from heat and add another cup of water, the red pepper flakes, and black pepper. Turn off the heat while you cook the spaghetti.
  • Drop the spaghetti into the boiling water, stir to prevent the strands from sticking together, partially cover the pot so the water returns to a boil quickly and continues boiling, and cook the pasta, using the time indicated on the package as a guide, until it's al dente. About 1 minute before the pasta is done, place the sauce over high heat. Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add it to the pan with the sauce. Cook the pasta with the sauce for 2 minutes, stirring with a rubber spatula or tongs, to coat the pasta with the sauce, adding some of the reserved pasta water if the pasta is dry and sticky instead of slippery and glistening. Turn off the heat and stir in the parsley. Add the grated Parmigiano-Reggiano and pecorino romano and stir to combine.
  • Use tongs to lift the spaghetti out of the pan and onto the center of each of four plates, dividing the pasta evenly, and twirling it as it falls onto the plate to form a tight mound. Spoon any sauce left in the pan over the pasta and use a microplane or another fine grater to grate a light layer of pecorino romano over each plate, and serve.
  • suggested wine pairing
  • Circeo Rosso (Lazio)

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

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.

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.

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

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Top Asked Questions

How to Cook Pasta alla gricia?
Add the spaghetti to the sauce in the pan and, over medium heat, mix with a wooden spoon, adding the pasta cooking water if necessary. Turn off the heat and complete the preparation of pasta alla gricia by sprinkling with plenty of grated pecorino and black pepper.
What is spaghetti alla gricia made of?
The key ingredient in Spaghetti alla Gricia is guanciale, cured pork jowl. Guanciale is also traditionally used in the classic Roman Pasta dishes, Bucatini all’Amatriciana and Spaghetti alla Carbonara.
How do you cook spaghetti with guanciale?
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.
What is the best way to cook spaghetti with Pecorino?
Bring a large pot of salted water to a boil, add the pasta to the water, and cook it about 2 minutes less than indicated on the box. Strain the pasta and add it to the saucepan over a medium-high heat, toss it around for a few seconds, then add the grated Pecorino, toss for one minute.

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