📝 About This Recipe
Known as the 'white carbonara,' Pasta alla Gricia is one of the four legendary Roman pastas, predating the introduction of tomatoes to Italy. It is a masterclass in minimalism, relying on the rendered fat of cured pork jowl and the sharp tang of Pecorino Romano to create a luxuriously creamy sauce without a drop of cream. This dish is a rustic, peppery, and deeply savory celebration of Central Italian culinary heritage.
🥗 Ingredients
The Pasta
- 500 grams Rigatoni or Mezzi Rigatoni (High-quality bronze-die extruded dried pasta)
- 2 tablespoons Kosher Salt (For the pasta water; use less than usual as the cheese and pork are salty)
- 5 liters Water (For boiling)
The Pork and Fat
- 250 grams Guanciale (Cured pork jowl, skin removed and sliced into 1/4 inch batons)
- 1 teaspoon Extra Virgin Olive Oil (Just to help the guanciale start rendering)
The Sauce and Seasoning
- 150 grams Pecorino Romano DOP (Finely grated, ideally using a microplane)
- 2 tablespoons Black Peppercorns (Whole peppercorns, toasted and coarsely crushed)
- 2 cups Starch-rich Pasta Water (Reserved from the boiling pot)
👨🍳 Instructions
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1
Bring 5 liters of water to a boil in a large pot. Once boiling, add the kosher salt. Note that the water should be less salty than 'the sea' because the Guanciale and Pecorino are naturally very salty.
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2
While the water heats, remove the tough skin (cotenna) from the guanciale and slice the meat into strips roughly 1/4 inch thick and 1 inch long (batons).
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3
Place the guanciale and a tiny splash of olive oil into a cold, large heavy-bottomed skillet or sauté pan. Set the heat to medium-low.
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4
Slowly render the guanciale for 8-12 minutes. You want the fat to melt into the pan and the meat to become golden-brown and crispy on the outside but still slightly chewy in the center.
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5
While the pork renders, toast the whole peppercorns in a small dry pan over medium heat until fragrant (about 2 minutes). Coarsely crush them using a mortar and pestle or the bottom of a heavy skillet.
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6
Drop the pasta into the boiling water and cook for 2-3 minutes less than the package directions for 'al dente.' The pasta must finish cooking in the sauce.
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7
Using a slotted spoon, remove the crispy guanciale from the skillet and set aside on a paper towel, leaving all that liquid gold (the rendered fat) in the pan.
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8
Add the crushed black pepper to the rendered fat in the skillet and cook for 30 seconds to infuse the oil.
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9
Ladle about 1/2 cup of the starchy pasta water into the skillet with the fat and pepper. Whisk or swirl vigorously to create a cloudy emulsion.
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10
Transfer the undercooked pasta directly from the water into the skillet using a spider strainer or tongs. Do not drain the pasta water yet.
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11
Increase the skillet heat to medium-high. Toss the pasta constantly, adding another 1/2 cup of pasta water. The friction and starch will begin to form a creamy base.
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12
Remove the pan from the heat entirely. This is crucial to prevent the cheese from clumping or 'breaking.'
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13
Add half of the grated Pecorino Romano and a splash more pasta water. Toss and stir vigorously until the cheese melts into a smooth, glossy cream.
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14
Add the remaining cheese and the reserved crispy guanciale. Continue to toss until every tube of pasta is coated in a thick, velvety sauce that clings to the ridges.
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15
Serve immediately on warmed plates, finishing with a final dusting of Pecorino and a crack of fresh pepper.
💡 Chef's Tips
Always start guanciale in a cold pan to ensure the fat renders fully before the meat burns. Never use pre-grated cheese; the cellulose coatings prevent it from melting into a smooth sauce. The 'Mantecatura' (the tossing stage) must happen off the heat to ensure a creamy texture rather than a stringy, clumped mess. If the sauce looks too dry or sticky, add more pasta water a tablespoon at a time; the starch is your best friend. If you cannot find Guanciale, use a high-quality unsmoked Pancetta, but never use smoked bacon as it alters the flavor profile entirely.
🍽️ Serving Suggestions
Pair with a crisp, high-acid Italian white wine like Frascati Superiore or a Verdicchio. Serve with a simple side of bitter greens, such as sautéed chicory or rapini with garlic. A light, peppery arugula salad with a lemon vinaigrette helps cut through the richness of the pork fat. Follow the meal with a simple plate of sliced fennel and oranges for a refreshing Roman-style palate cleanser. Always serve in pre-heated bowls to keep the emulsified cheese sauce from tightening up too quickly.