Roman Pasta With Guanciale And Pecorino (bucatini Alla Gricia)
Bucatini alla Gricia is a classic Roman pasta dish that features guanciale, a cured pork jowl, and Pecorino Romano cheese. This simple yet flavorful recipe is a staple of Lazian cuisine and is sure to satisfy any pasta lover.
Ingredients
- 1 pound (450g) bucatini pasta
- 1/4 pound (115g) guanciale, thinly sliced
- 1 cup (100g) Pecorino Romano cheese, grated
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the bucatini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- While the pasta is cooking, heat a large skillet over medium heat. Add the sliced guanciale and cook until it becomes crispy and renders its fat, about 5-7 minutes.
- Transfer the cooked bucatini to the skillet with the guanciale. Toss to combine, adding some of the reserved pasta water to create a creamy sauce.
- Remove the skillet from the heat and stir in the grated Pecorino Romano cheese. Season with black pepper and additional salt if needed.
- Divide the pasta among serving plates and sprinkle extra Pecorino Romano on top. Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 20g
Supplies
Large pot Skillet Colander
Tools
Pasta spoon Tongs Grater
Serving suggestions
Serve the Bucatini alla Gricia with a simple green salad and a glass of red wine for a complete Roman dining experience.
Tips & tricks
For an extra kick of flavor, add a pinch of red pepper flakes to the pasta while tossing it with the guanciale and cheese.
Cost
$15