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Gricia Recipe
The recipe for Gricia (Pasta alla Gricia) is one of the oldest and simplest pasta recipes in Roman cuisine. It’s a great classic of Lazio cuisine and has a unique and surprising flavor.It’s the traditional dish of the Amatrice area. In fact some call it “Amatriciana Bianca” (White Amatriciana). This is because it shares all the ingredients with pasta all’amatriciana except the tomato.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 788 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 350 g rigatoni 12 oz
- 200 g Guanciale 7 oz
- 110 g Pecorino Romano cheese 1 cups
- black pepper to taste, freshly ground
Instructions
- Heat a pot of water and bring it to a boil. When it boils, add the coarse salt.
- Grate the pecorino cheese and set aside. We recommend to grate a piece of seasoned pecorino romano. DO NOT use grated, packaged pecorino cheese.
- On a cutting board, cut the Guanciale into fairly thick strips. Then into chunks
- Place the guanciale in the already hot skillet. Sauté over moderate heat. When the fatty part has become transparent, let it sizzle in its grease for 2-3 minutes. This way the guanciale is crispy and golden brown but not too dry.
- With a slotted spoon, remove it from the skillet. Keep it aside. Leave in the pan the melted fat.
- Boil the pasta of your choice (rigatoni, mezze maniche, spaghetti...). Cook the pasta al dente. Drain 2 minutes before the end of the cooking time indicated on the package.
- Before draining the pasta, pour a ladleful of the pasta cooking water into the pan. Stir the water with the fat. The cooking water, which is loaded with starch, will make the pasta creamier.
- Drain the pasta directly into the pan where you cooked the guanciale. Turn the heat back on. Stir and blend the pasta with the guanciale fat. Then turn off the heat and add the grated pecorino cheese.
- Add a ladleful of cooking water. Stir very well. You will see that the pecorino will melt, without forming threads or lumps. It'll create a delicious pecorino cream. Now add the guanciale as well.
- Stir and serve with plenty of freshly ground black pepper. If you like, add more grated pecorino cheese.
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Nutrition Information
Calories
788kcal
(39%)
Carbohydrates
66g
(22%)
Protein
26g
(52%)
Fat
46g
(71%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
82mg
(27%)
Sodium
764mg
(32%)
Potassium
219mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
114IU
(2%)
Calcium
311mg
(31%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 788
% Daily Value*
| Calories | 788kcal | 39% |
| Carbohydrates | 66g | 22% |
| Protein | 26g | 52% |
| Fat | 46g | 71% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 764mg | 32% |
| Potassium | 219mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 114IU | 2% |
| Calcium | 311mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.