RomanItalian
Gricia
by Manu Food · 60K subscribers on YouTube
Have you ever made Gricia? Today I will teach you how to prepare it correctly. A classic Roman pasta dish made with guanciale, pecorino cheese, and black pepper.
- Servings
- 2
- Difficulty
- easy
Ingredients
4 items- 200 gSpaghetti di Gragnanouse bronze-drawn spaghetti for better creaminess
- 150 gGuancialecut into strips, rind removed
- 100 gPecorino Romanograted
- Black Pepperfreshly ground, to taste
Method
- Cut the guanciale into strips, removing the rind.
- Brown the guanciale in a non-stick pan without added fat over medium-low heat until crispy.
- Remove the crispy guanciale and set aside on paper towels.
- Grind black pepper into the remaining guanciale fat.
- Add a ladle of hot water and bring to a boil, then add the pasta (Gragnano spaghetti).
- Grate the pecorino romano and mix it with a little pasta cooking water to create a cream; you can place the bowl in the pasta water to prevent lumps.
- Drain the pasta al dente and transfer it to the pan with the sauce, continuing to cook over heat, adding pasta water as needed.
- When the pasta is cooked, remove from heat and add the pecorino cream and the crispy guanciale strips.
- Toss everything until creamy and well combined.
- Plate and serve.
