Pasta alla Gricia

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In

Recipe: #35713

September 18, 2020



"This is one of the great roman recipes, so simple but so good. Use pancetta instead of guanciale if you cant find it"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (131.6 g)
  • Calories 421.6
  • Total Fat - 10.1 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 22.9 mg
  • Sodium - 467.4 mg
  • Total Carbohydrate - 68.9 g
  • Dietary Fiber - 9.5 g
  • Sugars - 0.1 g
  • Protein - 15.4 g
  • Calcium - 134.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.5 mg

Step 1

In a large skillet over medium low heat, cook the pork (and olive oil if using), stirring occasionally, until the fat has rendered and the pork is crispy but still tender; about 15 minutes.

Step 2

With a slotted spoon, remove the pork to a bowl and set aside. Add the pepper to the pan and stir.

Step 3

Meanwhile, bring a large pot of lightly salted water to a boil. .

Step 4

With a spider or slotted spoon, transfer the pasta to the skillet along with 1 cup of the pasta cooking water. Stir until the pork fat and starchy pasta water emulsify into a glossy sauce and the pasta has finished cooking; about 2 minutes. Add the cheese and stir until melted through. Add the pork back to the pan and give it a final stir.

Step 5

Serve right away with more pepper and pecorino.

Tips & Variations


No special items needed.

Related

ImPat

I had to use penne for the pasta and prosciutto for the pancetta otherwise made as per recipe and thoroughly enjoyed and so quick to do actually took longer to get the water up to boiling point than to cook the whole dish and the pasta took 12 minutes to cook and I did scale the recipe back for 1 serve, thank you Marramamba made for Only The Lonely tag game at FF&F.

review by:
(1 Apr 2021)