dinner · everyday
Pasta alla gricia
Rome's forerunner of carbonara and amatriciana: guanciale, Pecorino Romano and black pepper.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Render guanciale slowly until crisp edges; keep fat.
-
2
Boil pasta in lightly salted water 2 minutes under al dente.
-
3
Add pasta and a ladle of water to the guanciale and toss.
-
4
Off heat add pecorino mixed with a little water to a paste, tossing until creamy.
-
5
Finish with pepper.
