Pasta alla gricia is a typical Roman dish, also known as white amatriciana because of the absence of tomatoes. The ingredients are the same as for cacio e pepe, plus the addition of the guanciale (pork cheek).
The classic recipe requires the use of spaghetti, bucatini or tonnarelli, but for lovers of short pasta, the alternatives are: rigatoni and mezze maniche.
You can find the Italian version here: https://cucinacongaudy.com/?p=1049
You can find the Spanish version here: https://cucinacongaudy.com/?p=1061
⏱️Prep time: 10minutes
⌚Cooking time: 15minutes
60gr Pecorino romano
Black pepper to taste
Cooking water as needed
Remove the rind from the guanciale and cut it into strips.
In a frying pan, brown it over low heat until it is crispy, remove it from the pan and place it on kitchen paper towels.
In the meantime, cook the pasta in abundant salted water, drain it “al dente” and toss it for a few minutes in the frying pan with the guanciale, add some cooking water to form a cream, remove from the heat and stir in the pecorino cheese.
Serve with strips of crispy guanciale and a sprinkling of pepper.❤️
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