Pasta alla Gricia

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Pasta alla Gricia, the most ancient and simplest of the four great pasta dishes of Rome, may be the most satisfying. Read on to find out how to make this Roman classic at home.

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Ingredients:

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Pasta alla Gricia is a tasty Roman classic that you can make at home with just a handful of ingredients.

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Step-by-step instructions!

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Slice guanciale into lardons about 1/4" thick by a 1/2" wide.

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Place cut guanciale flat into a cool pan and turn heat on medium high.

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Turn the heat down to its lowest setting once the guanciale just begins to turn translucent, gets brown on the edges and renders its fat.

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Boil the spaghetti in 4 to 5 cups of salted water. (We like to add about a tablespoon of sea salt or table salt.)

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Just before removing the pasta, transfer 3 to 4 ladlefuls of the pasta water into the pan with the guanciale. Scrape up any brown bits that have accumulated in the pan.

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Pasta alla Gricia

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Pasta alla Gricia, the most ancient and simplest of the four great pasta dishes of Rome, may be the most satisfying. Read on to find out how to make this Roman classic at home.

Ingredients:

Guanciale

Spaghetti

Pecorino Romano cheese

Salt

Black pepper