Italian · Dinner
Roman Guanciale Pasta with Pecorino
Spaghetti alla Gricia
A Roman shepherd's pasta — the precursor to carbonara without the egg and to amatriciana without the tomato — of spaghetti tossed in rendered guanciale fat with Pecorino Romano and copious black pepper.
$
5 minsPrep
12 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
24gFat
52gCarbs
1gSugar
2gFiber
1240mgSodium
48mgChol
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Instructions
1
Prep
Cut 120g guanciale into 5mm batons. Finely grate 80g Pecorino Romano plus 20g for finishing. Coarsely crack 2 tsp black peppercorns. Measure 300ml pasta water and have ready.
2
Boil
Bring 4L water to a rolling boil, salt with 3 tsp. Drop spaghetti in, stir at the start, cook 8 minutes until al dente. When 1 minute remains, scoop out 300ml pasta water. Drain pasta.
3
Saute
Place guanciale batons in a cold wide skillet over medium heat. Cook 5–6 minutes, stirring occasionally, until fat renders and guanciale crisps to deep golden. Add 2 tsp cracked pepper, toast 30 seconds until it blooms in the fat.
4
Finish
Remove pan from heat. Tip drained spaghetti into the skillet with 1/2 cup pasta water. Toss vigorously 60 seconds. Add 80g Pecorino in three additions, tossing between each with 2–3 tbsp pasta water as needed, until cheese melts into a creamy emulsion coating every strand.
5
Plate
Transfer to plates. Top with remaining 20g Pecorino and a final heavy grind of cracked black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7 oz) dried spaghetti
- 120g (4.2 oz) guanciale
- 100g (3.5 oz) Pecorino Romano
- 2 tsp black peppercorns
- 3 tsp fine sea salt