How to Make PASTA alla GRICIA Like a Roman

Pasta alla Gricia is one of the oldest pasta dishes in Roman history! It uses pecorino romano and guanciale to create a mouthwatering flavor. My favourite way to describe it is as the love child of Carbonara and Cacio e Pepe. And dare I say, it might just be creamier! On my recent travels to Rome, I learnt the right way to create this simple yet scrumptious dish.

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INGREDIENTS:
250 grams Mezze maniche pasta 9 oz.
150 grams Pecorino romano cheese 5 oz.
150 grams Guanciale 5 oz.
1 Tbs. rock salt
Black pepper as much as preferred

METHOD:
1. Cut your guanciale into slices, lay it on a flat surface, and cut it into smaller strips.
2. Add a generous amount of freshly cracked pepper to an aluminum pan and toast it over medium heat for one minute.
3. Add guanciale into the pan and stir, cooking until the guanciale is golden brown.
4. Remove the guanciale from the pan and place it on a plate covered in paper towels to cool. Set the pan with the rendered fat aside.
5. Fill a large pot with water and bring it to a boil. Once boiling, add a tablespoon of salt and allow it to dissolve.
6. Add the mezze maniche pasta (or your pasta of choice) and cook for the amount of time on your packet instructions.
7. Add black pepper into a small bowl with your pecorino romano and mix it.
8. Using a mug, take some pasta water out of your pot. Little by little, add the pasta water to the pecorino romano and continue to mix. Stop when you have reached a thick cheese cream.
9. Remove the pasta from the pot and place it into the aluminum pan with the rendered guanciale fat.
10. Place the pan over low heat, add a splash of pasta water, and stir. Toss the pasta when well combined.
11. Next, put the large pot back on the stove, and your pan on top of the pot. The steam from the pasta water will help cook the rest of the way.
12. Add the cheese cream to the pan and stir until it's fully melted. Gradually add pasta water into the pan to help melt the cheese and thicken the sauce before tossing the pasta.
13. Add one last splash of pasta water and the guanciale back into the pan and toss again. (Save some guanciale as your garnish).
14. Plate the pasta and top with extra cheese sauce. Garnish with extra pieces of crispy guanciale and freshly cracked black pepper.

HOW TO SERVE:
When serving spaghetti alla gricia, don’t put every piece of guanciale back into the pasta when cooking it in the cheese sauce. Instead, save a handful on the side to garnish on top of the pasta and add a little crunch when plating. Don’t forget the key, top it with as much black pepper as you want!

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta alla Gricia
0:44 Ingredients for Pasta alla Gricia
2:07 How to Cut the Guanciale
3:09 How to Toast Black Pepper
3:40 How to Cook the Guanciale
4:51 How to Cook Pasta
5:13 How to Make the Cheese Cream
6:32 Combine the Sauce with Pasta
9:48 How to Serve Pasta alla Gricia
10:59 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).