Pasta alla Gricia

Pasta alla Gricia

This is a classic Roman pasta dish - delicious in all its simplicity. The even better known Cacio e pepe is the same thing without the guanciale.

4 portions

400 g pasta, e.g. spaghetti alla chitarra, vermicelli or, if you prefer short pasta, perhaps mezzani or penne.*

Salt for the pasta water

Extra virgin olive oil

  1. 150 g Guanciale, diced**
  2. 100 g finely grated Pecorino Romano

Freshly ground black pepper to taste

  1. Bring a large pot of water to the boil and add salt.
  2. Cook the pasta until just before it is al dente; reserve a little cooking water before draining.
  3. While the pasta cooks, sauté diced guanciale in olive oil for a few minutes over medium heat until slightly transparent.
  4. Grind fresh black pepper over the guanciale and add a little pasta water to the pan.
  5. Drain the pasta and add to the pan with the guanciale, toss well.
  6. Sprinkle with grated pecorino and mix immediately with the help of two forks for a creamy pasta.

**Guanciale is cured pork cheek. In Helsinki it can be found e.g. in the Hakaniemi hall. It keeps well so you can also buy a piece with you when you travel. You can use other cured pork, e.g. pancetta, as a substitute, but avoid bacon: the taste would be too smoky.

*You can find all these in our selection of pasta Setaro. 

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