Best 4 Pasta Alla Gricia Recipes
Pasta alla Gricia is a traditional Italian pasta dish that originated in the Lazio region. This simple yet flavorful dish is made with just a few ingredients: guanciale (cured pork jowl), Pecorino Romano cheese, black pepper, and pasta. The guanciale is rendered in a pan until crispy, and then the pasta is cooked in the same pan, absorbing all the delicious flavors. Finally, the pasta is tossed with the guanciale, Pecorino Romano cheese, and black pepper. The result is a rich, creamy, and satisfying pasta dish that is sure to please everyone at the table.
This article provides two versions of Pasta alla Gricia: the classic recipe and a vegetarian version. The classic recipe uses guanciale, while the vegetarian version uses a combination of mushrooms and sun-dried tomatoes. Both recipes are easy to follow and can be made in under 30 minutes. So whether you're a meat-eater or a vegetarian, you can enjoy this delicious Italian classic.
PASTA ALLA GRICIA
Provided by Food Network
Time 25m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- In a large nonstick pan, heat the olive oil, and then add the guanciale and garlic. Cook for about 10 minutes, making sure that the meat does not get too crunchy and the garlic does not burn. Cook's Note: If you see that the garlic is browning too fast, remove it from the pan, finish the pork, and then add it again to the sauce.
- When the guanciale and the garlic are nice and golden brown, add the sage.
- Bring a large pot of salted water to a boil, add the pasta to the water, and cook it about 2 minutes less than indicated on the box. Strain the pasta and add it to the saucepan over a medium-high heat, toss it around for a few seconds, then add the grated Pecorino, toss for one minute.
- Garnish with some grated Pecorino, a drop of extra-virgin olive oil, and some ground black pepper. Serve with a bottle of robust red wine.
PASTA ALLA GRICIA
Pasta alla gricia is a classic Italian pasta dish from Rome that is served in pretty much every restaurant. The story goes that this dish has been cooked in Rome even before they had tomatoes.
Provided by Andry008
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, saving about 1 cup of cooking water.
- Meanwhile, place guanciale in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 3 minutes. Add pasta water, cooked spaghetti, and grated Pecorino Romano cheese. Mix well.
- Distribute pasta amongst 4 bowls and serve with freshly ground black pepper and extra Pecorino Romano cheese.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 85.1 g, Cholesterol 51.3 mg, Fat 16.5 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 8.3 g, Sodium 718.6 mg, Sugar 3.3 g
PASTA ALLA GRICIA
Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.
Provided by Leonardo Vignoli
Categories Pasta Pork Kid-Friendly Dinner Bon Appétit Rome Italy Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 2 Servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over mediumlow. Cook guanciale, stirring often, until it starts to brown and crisp, 10-15 minutes; it will shrink dramatically as the fat renders. Transfer to a small bowl with a slotted spoon; reserve skillet (do not wipe out).
- Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.
- Add 3/4 cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute. Add pasta and cook, tossing often and adding more pasta cooking liquid as needed, until pasta is al dente and a thick, glossy sauce forms, 5-7 minutes (this second cooking is why you undercook the pasta initially).
- Increase heat to medium-high. Add guanciale, pepper, and two-thirds of Pecorino; toss well to combine and melt cheese. Serve pasta topped with remaining Pecorino.
PASTA ALLA GRICIA
Steps:
- Cook coarse-chopped slab bacon in olive oil until done; toss with cooked linguine. Toss with bacon, fat, lots of grated pecorino and lots of black pepper; stir.
Tips:
- Use high-quality ingredients, especially the cheese and the guanciale. The better the ingredients, the better the pasta will be.
- Don't overcook the pasta. It should be cooked al dente, or slightly firm to the bite.
- Use a large skillet or pot to cook the pasta. This will give the pasta plenty of room to move around and cook evenly.
- Don't add too much salt to the pasta water. The guanciale and the cheese are both salty, so you don't want to overdo it.
- Add the pasta to the skillet or pot with a little bit of the pasta water. This will help to create a creamy sauce.
- Stir the pasta constantly while it is cooking. This will help to prevent it from sticking together.
- Serve the pasta immediately with grated Parmesan cheese and a sprinkle of black pepper.
Conclusion:
Pasta alla Gricia is a simple but delicious dish that is perfect for a quick and easy meal. It is made with just a few ingredients, but the flavors are complex and satisfying. If you are looking for a new pasta dish to try, I highly recommend giving Pasta alla Gricia a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
