📝 About This Recipe
A rustic evolution of the legendary 'Gricia,' one of Rome’s four classic pastas, this dish marries the salty, fatty crunch of cured pork jowl with the earthy, velvet texture of chickpeas. By utilizing the starchy chickpea liquid and sharp Pecorino Romano, we create a luxurious, glossy emulsion that coats every morsel without the need for cream. It is a masterclass in 'Cucina Povera,' turning humble pantry staples into a sophisticated, soul-warming feast that celebrates the bold flavors of the Lazio region.
🥗 Ingredients
The Core Components
- 200 grams Guanciale (cut into 1/4-inch thick batons; substitute with Pancetta only if necessary)
- 2 cups Cooked Chickpeas (if using canned, reserve the liquid (aquafaba))
- 1.5 cups Pecorino Romano DOP (finely grated, plus extra for serving)
- 400 grams Short Pasta (like Mezze Maniche or Rigatoni) (dried, high-quality bronze-die extruded)
Aromatics and Seasoning
- 2 teaspoons Black Peppercorns (whole, to be toasted and freshly cracked)
- 1 clove Garlic (smashed and left whole for infusion)
- 1/4 cup Dry White Wine (such as Frascati or Pinot Grigio)
- 1 tablespoon Extra Virgin Olive Oil (only if the guanciale is very lean)
- 1 small sprig Fresh Rosemary (finely minced)
- to taste Kosher Salt (for the pasta water)
👨🍳 Instructions
-
1
Bring a large pot of water to a boil. Once boiling, salt it generously—it should taste like a seasoned soup, but remember the cheese and pork are salty, so don't overdo it.
-
2
Place the whole peppercorns in a small dry skillet over medium heat. Toast for 2-3 minutes until fragrant, then crush them coarsely using a mortar and pestle or the bottom of a heavy pan.
-
3
In a large cold skillet, add the guanciale batons. Turn the heat to medium-low. This slow start allows the fat to render out perfectly, ensuring the meat becomes crispy rather than just burnt.
-
4
Once the guanciale has released its fat and turned golden-brown and crispy (about 8-10 minutes), use a slotted spoon to remove half of the pork and set it aside on a paper towel for garnish.
-
5
Add the smashed garlic clove and minced rosemary to the remaining fat in the skillet. Sauté for 1 minute until the garlic is golden, then discard the garlic clove.
-
6
Increase the heat to medium and add the chickpeas to the skillet. Stir to coat them in the pork fat and cook for 3-4 minutes until they begin to slightly soften and absorb the flavors.
-
7
Deglaze the skillet with the white wine, scraping the bottom of the pan to release all the 'fond' (browned bits). Let the wine reduce by half.
-
8
Add the pasta to the boiling water. Cook for 2 minutes less than the package instructions for 'al dente,' as it will finish cooking in the sauce.
-
9
While the pasta cooks, take a ladle of the starchy pasta water (about 1/2 cup) and add it to the skillet with the chickpeas. Use the back of a wooden spoon to smash about 1/4 of the chickpeas; this creates a natural creaminess.
-
10
Transfer the undercooked pasta directly from the water into the skillet using a spider strainer. Do not drain the pasta water yet.
-
11
Toss the pasta with the chickpeas and pork fat over medium-high heat, adding another splash of pasta water and a splash of the reserved chickpea liquid (aquafaba) if the pan looks dry.
-
12
Remove the pan from the heat entirely. This is crucial to prevent the cheese from clumping or 'breaking.' Wait 30 seconds for the temperature to drop slightly.
-
13
Sprinkle the grated Pecorino Romano and the toasted black pepper over the pasta. Toss vigorously and continuously, adding small spoonfuls of pasta water as needed, until a glossy, thick sauce forms.
-
14
Once the sauce is velvety and clings to the pasta, give it a final taste for seasoning. It usually won't need extra salt.
-
15
Plate immediately, topping each serving with the reserved crispy guanciale and an extra dusting of Pecorino.
💡 Chef's Tips
Always grate your Pecorino Romano as finely as possible (using a microplane) so it melts instantly into the sauce. If the sauce looks 'clumpy,' you likely added the cheese while the pan was too hot; always take it off the flame before mixing. Guanciale is cured pork jowl and provides a specific funkiness; if you must use pancetta, add a pinch of red pepper flakes to mimic the bite. Save your chickpea liquid! The 'aquafaba' contains proteins that help emulsify the cheese and fat into a professional-grade sauce.
🍽️ Serving Suggestions
Pair this dish with a crisp, high-acid white wine like a Frascati Superiore or a Vermentino to cut through the richness. A simple side salad of bitter greens like radicchio or arugula with a lemon vinaigrette provides a perfect counterpoint. Serve with thick slices of toasted sourdough to scoop up any leftover chickpea cream at the bottom of the bowl. Finish the meal with a sharp espresso to balance the savory intensity of the Pecorino.