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.

Roman Pasta With Guanciale And Pecorino (bucatini Alla Gricia)

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

  1. 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.
  2. 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.
  3. 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.
  4. Remove the skillet from the heat and stir in the grated Pecorino Romano cheese. Season with black pepper and additional salt if needed.
  5. 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