5-Ingredient Pasta alla Gricia Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 tablespoon extra-virgin olive oil
- 6 ounces guanciale or pancetta cut into 3/4-inch pieces
- 8 ounces pasta of choice
- 2 teaspoons freshly cracked coarsely ground black pepper
- 3 ounces pecorino romano finely grated on the small holes of a box grater, about 3 cups
- Carbohydrate 1.543631532795 g
- Cholesterol 44.225256036 mg
- Fat 18.2060422984047 g
- Fiber 0 g
- Protein 13.5227225187 g
- Saturated Fat 8.21007131973846 g
- Serving Size 1 1 Serving (248g)
- Sodium 510.426415800274 mg
- Sugar 1.543631532795 g
- Trans Fat 0.775578528391854 g
- Calories 224 calories
Over medium-low, heat the oil in a large sauté pan. Add the guanciale (we used ham), stirring, until the fat renders out and the pieces become brown and crisp. Use a slotted spoon to transfer the pieces to a small bowl, leaving the rendered fat in the pan.Meanwhile, while the guanciale is cooking, cook your pasta of choice in a large pot of boiling water, stirring occasionally, until pasta is about halfway cooked, not yet al dente. Save 1.5 cups the pasta water and then drain the pasta.Add 3/4 cups pasta water to the pan with the fat and bring to a gentle boil over medium heat, swirling often to emulsify the pasta water and rendered fat, about 1 minute. Add the pasta to the pan and cook until pasta is cooked al dente and the sauce becomes thick and glossy, about 5-7 minutes.Turn the heat up to medium-high and add back in the crispy guanciale, pepper, and two-thirds of the grated Pecorino. Toss well to melt the cheese and combine. Enjoy immediately topped off with the remaining Pecorino.
