Pasta alla Gricia
Pasta all Gricia is a classic Italian dish that we have enjoyed in many places including Delicia in Tallinn, Estonia. The dish is so simple and yet elegant and very tasty.
While the dish is simple it can take a few goes to get the hang of it, but it's definitely worth it. The trick is to use the pasta water to emulsify the fat from the guanciale. Add the pecorino romano right at the end and serve immediately as the sauce quickly thickens.
Pasta all Gricia is traditionally served with rigatoni or spaghetti but really the shape is up to you. Serve this delicious pasta dish with garlic bread and your favourite greens
- 1 tbsp olive oil
- 1 clove garlic whole
- 75 g guanciale cut into small pieces (approx 2cm by 1/2cm)
- 20 g grated pecorino romano
- 1 tbsp Freshly ground black pepper
- salt to taste
- 200 g pasta of your choice
Add 1/2 tbsp of olive oil to a frying pan and heat over a medium heat.
Add the whole garlic clove and the chopped guanciale. Gently fry the guanciale until the fat turns translucent and then starts to brown. Remove from the heat.
Heat a pan of salted water for the pasta. Cook the pasta according to the direction until 1 minute less than the recommended cooking time.
Add a ladle of the pasta cooking water to the frying pan of guanciale and return to a medium low heat. Add the black pepper and stir to make an emulsified sauce.
Add the pasta straight from the cooking pan - do not drain the pasta first. Quickly toss and stir the pasta to make sure it is evenly coated.
When ready to serve add the pecorino romano and stir quickly. Check for seasoning and then serve immediately.
The dish should be well salted as the guanciale, pasta water, and pecorino romano are all quite salty.