RomanItalian
La Gricia
by Fabrizio Sepe · 119K subscribers on YouTube
A simple yet artful Roman pasta dish with just three ingredients: guanciale, pecorino cheese, and pasta. The chef emphasizes quality ingredients and a slow rendering technique to achieve a creamy, savory finish without eggs.
- Difficulty
- easy
Ingredients
5 items- GuancialeThick strips, preferably with some fat and lean parts
- SpaghettiHigh-quality, bronze-drawn spaghetti with slow drying
- Pecorino RomanoGrated, to taste
- Black PepperFreshly ground, to taste; preferably from Sulmona
- SaltFor pasta water; use sparingly as guanciale and pecorino are salty
Method
- Cut the guanciale into thick strips, removing the outer skin and any hard parts.
- Place the guanciale in a cold pan and turn on the heat to very low. Slowly render the fat until the guanciale becomes crispy, then turn off the heat and let it rest briefly.
- Remove the guanciale from the pan, keeping the rendered fat. Add a ladle of pasta cooking water to the pan.
- Cook the spaghetti in lightly salted water until al dente. Reserve some pasta water.
- Add the drained spaghetti to the pan with the guanciale fat. Toss over low heat for about one minute.
- Add the crispy guanciale back to the pan, along with freshly ground black pepper.
- Lower the heat, add grated Pecorino Romano cheese, and toss vigorously to create a creamy sauce. Adjust with a little pasta water if needed.
- Serve immediately, optionally with extra pecorino and pepper.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
