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.

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