Ingredients
250 grams mezze maniche pasta
150 grams Pecorino Romano cheese, grated
150 grams guanciale
1 tablespoon rock salt (for boiling pasta water)
Black pepper, freshly cracked, to taste
Instructions
- Slice the guanciale into small strips.
- In a dry pan over medium heat, toast freshly cracked black pepper for 1 minute.
- Add the guanciale and cook until golden and crispy. Remove from heat and transfer to a paper towel-lined plate. Reserve the rendered fat in the pan.
- Bring a large pot of water to a boil. Add rock salt and cook pasta according to package instructions. Reserve some starchy pasta water before draining.
- In a small bowl, mix grated Pecorino Romano with black pepper. Slowly stir in some pasta water to create a thick cheese cream.
- Transfer cooked pasta to the pan with guanciale fat. Toss over low heat, adding a splash of pasta water to loosen.
- Using the double boiler method (place pan over pasta pot), gently stir in the cheese mixture until it melts into a creamy sauce. Add more pasta water as needed for desired consistency.
- Add the crispy guanciale (reserving a few for garnish) and toss well to combine.
- Plate the pasta and top with extra Pecorino, guanciale, and black pepper. Serve immediately.
Notes
- Use pancetta as a substitute if guanciale is unavailable.
- Freshly grated Pecorino is essential for smooth melting.
- Do not use cream—authentic Gricia relies on fat, cheese, and pasta water.
- Best served fresh, but leftovers can be stored and gently reheated with water.
- Avoid microwaving to preserve sauce texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 880mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
