Spaghetti alla Gricia

Name: Spaghetti alla Gricia
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 150 g guanciale; 80 g Pecorino Romano; 1 tsp black pepper; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Spaghetti alla Gricia hails from the rustic kitchens of Rome, where it is often enjoyed as a simple yet satisfying meal. This dish is a precursor to the more famous carbonara and amatriciana, offering a glimpse into the rich history of Roman pasta traditions. Traditionally, it is prepared in Roman pans, capturing the essence of the region with minimal yet flavorful ingredients.

The dish delivers a savory richness through the guanciale, a cured pork cheek, which crisps up beautifully, releasing its depth into the pasta. Pecorino Romano adds a sharp, salty finish, while freshly ground black pepper provides a gentle heat. This combination creates a creamy, unctuous texture that clings to each strand of spaghetti, resulting in a harmonious blend of flavors that is both comforting and invigorating.

Ingredients

400 gspaghetti
150 gguanciale
80 gPecorino Romano
1 tspblack pepper
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to the water. This will season the spaghetti as it cooks, enhancing the overall flavor of the dish.
While the water is heating, cut 150 g of guanciale into thin strips. Place a wide pan over medium heat and add the guanciale. Cook slowly, allowing the fat to render out and the guanciale to become golden and crispy. Stir occasionally to ensure even cooking.
As the guanciale cooks, grate 80 g of Pecorino Romano cheese and set it aside. This cheese will add a sharp, salty flavor to the dish, balancing the richness of the guanciale.
Once the water is boiling and salted, add 400 g of spaghetti to the pot. Stir occasionally to prevent sticking. Cook the spaghetti until it is just shy of al dente, as it will finish cooking in the sauce.
Reserve a cup of the starchy pasta water and then drain the spaghetti. This starchy water will help to emulsify the sauce and coat the pasta evenly.
With the guanciale crispy and golden, sprinkle 1 tsp of black pepper into the pan. The heat will bloom the pepper's aroma, enhancing its flavor. Toss the drained spaghetti into the pan with the guanciale and pepper.
Add a small amount of the reserved pasta water to the pan and toss the spaghetti to combine. Gradually add the grated Pecorino Romano, tossing continuously to create a creamy sauce that clings to the pasta. Adjust the consistency with more pasta water if needed.
Taste the pasta and adjust the seasoning with fine sea salt if necessary. Serve the Spaghetti alla Gricia immediately, ensuring each plate has a generous portion of guanciale and a sprinkle of Pecorino Romano on top.