Less known than its fellow “pasta recipes” of carbonara and amatriciana, pasta alla gricia is a typical first course of Lazio cuisine, for gourmands only. Also called the amatriciana bianca (or “white” amatriciana in English), this dish is not seasoned with tomato sauce.
Pasta alla gricia is actually closer to a cacio e pepe recipe, but with less cheese and the addition of guanciale. Like many dishes of Roman cuisine, pasta alla gricia is a simple dish at first sight though full of pitfalls and requires a good knowledge of tradition, ingredients and basic cooking techniques.
Never throw out the cooking water!
What is pasta risottata, you ask? If risotto is cooked with broth, pasta risottata is similar; it’s cooked using the same method as risotto. First, warm the cooking water in a separate pot and add it little by little to the pasta – adding water only after the pasta has absorbed it.
The secret to a creamy pasta with pleasant flavor is precisely this cooking method – and remember! The pasta must always be cooked al dente. You’ll add some more boiling water to the pasta to help mix everything together once your pasta is ready, but be careful that you don’t add too much! Roman cuisine requires pasta al dente!
The best pasta for pasta alla gricia
The traditional pasta alla gricia recipe is made with bucatini or spaghetti, but even rigatoni pasta is perfect for absorbing the seasoning inside the grooves of the pasta.
Guanciale: a necessity
Can’t decide between pancetta and guanciale? Know that in Lazio, recipes with guanciale always win – for pasta alla gricia as much as for pasta amatriciana or carbonara!
For this recipe, the guanciale must be peppery and if the pepper is missing, you must add it because it is a fundamental ingredient for the classic gricia flavor. The guanciale should be cooked in a very hot pan and should not burn; cook it slowly without adding oil to release all its flavor and fat that makes the pasta sauce all the more delicious. Don’t forget to remove the skin that can be used for other recipes (to flavor soups, for example).
Recipe for pasta alla gricia
Cook 1 lb of pasta in boiling salted water.
Cut 8 oz of guanciale strips (not too thin), removing the skin.
Cook in a heated non-stick pan without adding anything else.
Keep the heat on medium-low and make sure that it does not burn.
After about 10 minutes, the meat will be crispy and the fat part should be transparent.
Drain pasta three minutes before you’re ready to serve (check the time indicated on the package) and keep the cooking water.
Finish cooking the pasta in the pan with the guanciale and add plenty of grated Pecorino Romano cheese, ground black pepper and a ladle of the cooking water.
Put the pasta in the pan with the sauce and stir everything for a couple of minutes to mix well.
Serve immediately with some additional pepper sprinkled on top.
One-pot pasta alla gricia
For one-pot pasta alla gricia, use a non-stick pan with a lid and put the pasta inside with the other ingredients (except the pecorino cheese). Add a drizzle of extra-virgin olive oil and water (just enough to cover the pasta). For this recipe, we suggest using spaghetti.
Cook for five minutes with the lid on, then remove the lid and mix everything. Continue cooking for the remaining time needed, adding the pecorino cheese. Add more pepper and a drizzle of oil before serving.