Pasta Alla Gricia
Hailing from the Lazio region, pasta alla gricia is one of the four classic pastas of Rome and it is super easy to make with just 4 ingredients.
Ingredients
- 4 oz. guanciale, diced into ¼" pieces
- 3/4 tsp. freshly ground black pepper
- 4 c. water
- 3/4 tsp. kosher salt
- 8 oz. tagliatelle
- 1 1/2 c. freshly grated Pecorino, divided, plus more for serving
Directions
- 1
In a large, high-sided skillet over medium-high heat, cook guanciale, stirring frequently, until deeply golden, 6 to 7 minutes. Remove from heat and, using a slotted spoon, transfer guanciale to a paper towel–lined plate, keeping the fat in the skillet. Add pepper and stir until fragrant.
- 2
Meanwhile, add water and salt to a medium-large pot and bring to a boil. Add pasta and cook, stirring to prevent sticking, until pliable but not al dente, 2 to 3 minutes. Remove from heat.
- 3
Return skillet to medium-low heat. Add 1¾ cups pasta water to pan and swirl to combine. Add parcooked pasta and ½ cup Pecorino and stir to coat evenly. Once Pecorino is mostly melted, gradually stir in remaining 1 cup Pecorino in 2 batches, adding more pasta water as necessary to keep sauce silky. Once pasta is al dente, remove from heat and continue stirring gently until sauce is smooth.
- 4
Fold in cooked guanciale and serve with more Pecorino.