Pasta alla gricia
Pasta alla gricia is considered the ancestor of amatriciana, with which it has in common the use of guanciale and Pecorino Romano. Unlike amatriciana, an original recipe, it does not include tomato sauce since its origin would even predate its importation into Europe. In fact, it is said that the recipe for gricia was invented by Lazio shepherds who, with the few ingredients available, prepared a dish as simple as it was substantial. A pasta alla gricia made to perfection must be creamy and tasty with the sole help of cheese and cooking water: we have chosen rigatoni to collect this tasty condiment but a long format such as bucatini or tonnarelli will also be perfect!
INGREDIENTS
Rigatoni 320 gGuanciale (already peppered) 250 gPecorino Romano to be grated 60 gSalt to tasteBlack pepper to taste
Preparation
To make the gricia pasta, first prepare the guanciale: cut it into slices half a cm thick, then remove the rind and cut out strips. Put a pot of water on the stove to bring to a boil. Pour the guanciale into a hot pan and brown over medium-high heat for about 10 minutes, stirring often so as not to burn it. When it is just golden, remove the guanciale and set it aside, leaving the cooking juices in the pan. In the meantime, the water for the pasta will have come to a boil, so cook the rigatoni for 2-3 minutes less than the time indicated on the package. Grate the Pecorino with a fine-mesh grater and set aside. Pour a ladle of the pasta cooking water into the pan with the still hot bottom of the guanciale and rotate it to create an emulsion. Drain the rigatoni in the pan and finish cooking by sautéing and stirring often, so that the starch released by the pasta blends with the fat of the sauce creating a cream. When the pasta is al dente, remove the pan from the heat and add the grated Pecorino cheese. Then dilute immediately with a little cooking water of the hot pasta, stir quickly so as to obtain a fluid and creamy dressing. Finally, add the browned bacon and give it one last stir. Serve immediately and complete to taste with ground pepper. Your pasta alla gricia is ready to be enjoyed!
PreservationIt is advisable to consume the pasta alla gricia as soon as it is ready. Alternatively, you can store it in the refrigerator for a maximum of one day.
AdviceIf you use un-peppered bacon, complete the dish with ground pepper to taste. It is advisable to cook the pasta in a large pot with a little water, so that the starch released does not disperse too much. If you feel like you have added too much cooking water during the freezing phase, don't worry: by continuing to stir, the water will be absorbed by the starches and there will be no need to add more cheese.
Pasta alla gricia is considered the ancestor of amatriciana, with which it has in common the use of guanciale and Pecorino Romano. Unlike amatriciana, an original recipe, it does not include tomato sauce since its origin would even predate its importation into Europe. In fact, it is said that the recipe for gricia was invented by Lazio shepherds who, with the few ingredients available, prepared a dish as simple as it was substantial. A pasta alla gricia made to perfection must be creamy and tasty with the sole help of cheese and cooking water: we have chosen rigatoni to collect this tasty condiment but a long format such as bucatini or tonnarelli will also be perfect!
INGREDIENTS
Rigatoni 320 g
Guanciale (already peppered) 250 g
Pecorino Romano to be grated 60 g
Salt to taste
Black pepper to taste
Preparation
To make the gricia pasta, first prepare the guanciale: cut it into slices half a cm thick, then remove the rind and cut out strips. Put a pot of water on the stove to bring to a boil. Pour the guanciale into a hot pan and brown over medium-high heat for about 10 minutes, stirring often so as not to burn it. When it is just golden, remove the guanciale and set it aside, leaving the cooking juices in the pan. In the meantime, the water for the pasta will have come to a boil, so cook the rigatoni for 2-3 minutes less than the time indicated on the package. Grate the Pecorino with a fine-mesh grater and set aside. Pour a ladle of the pasta cooking water into the pan with the still hot bottom of the guanciale and rotate it to create an emulsion. Drain the rigatoni in the pan and finish cooking by sautéing and stirring often, so that the starch released by the pasta blends with the fat of the sauce creating a cream. When the pasta is al dente, remove the pan from the heat and add the grated Pecorino cheese. Then dilute immediately with a little cooking water of the hot pasta, stir quickly so as to obtain a fluid and creamy dressing. Finally, add the browned bacon and give it one last stir. Serve immediately and complete to taste with ground pepper. Your pasta alla gricia is ready to be enjoyed!
Preservation
It is advisable to consume the pasta alla gricia as soon as it is ready. Alternatively, you can store it in the refrigerator for a maximum of one day.
Advice
If you use un-peppered bacon, complete the dish with ground pepper to taste. It is advisable to cook the pasta in a large pot with a little water, so that the starch released does not disperse too much. If you feel like you have added too much cooking water during the freezing phase, don't worry: by continuing to stir, the water will be absorbed by the starches and there will be no need to add more cheese.
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