Gricia

Name: Gricia
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Spaghetti; 150g Guanciale, diced; 150g Pecorino Romano, finely grated; 2 teaspoons Freshly Ground Black Pepper; Salt

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Serves 4 640 kcal per serving Prep 10 min Cook 15 min

Ingredients

400g Spaghetti
150g Guanciale, diced
150g Pecorino Romano, finely grated
2 teaspoons Freshly Ground Black Pepper
Salt

Instructions

Bring a large pot of lightly salted water to a boil and cook the spaghetti until al dente.
Reserve about 300ml of the pasta cooking water before draining.
Heat a large frying pan over medium heat and cook the guanciale for 6–8 minutes until crisp and the fat has rendered.
Add the freshly ground black pepper and cook for 30 seconds until fragrant.
Transfer the cooked spaghetti directly to the pan and toss to coat in the rendered fat.
In a bowl, mix the grated Pecorino Romano with a little warm pasta water until a smooth, thick sauce forms.
Remove the pan from the heat and gradually add the cheese mixture, tossing continuously.
Add more reserved pasta water a little at a time until the sauce becomes silky and coats the pasta evenly.
Taste and adjust with additional black pepper if desired.
Serve immediately with extra grated Pecorino Romano.

Tips

Use authentic guanciale (cured pork jowl) for the most traditional, peppery flavor.
Emulsify the rendered fat with starchy pasta water to create a creamy sauce without using dairy.
Grate the Pecorino Romano cheese finely so it melts instantly into the sauce without clumping.

Variations

Add a handful of sautéed artichokes for a seasonal Roman variation.
Use black pepper generously; it is a primary flavor component of this ‘white’ amatriciana.