How to Make PASTA ALLA GRICIA Like a Roman

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Remove the skin from the guanciale and cut it into long strips, then into smaller pieces.
2. Bring 5 L of water to a boil in a large pot, add 1 tablespoon of rock salt and let it dissolve. Add the pasta and cook it 1 minute less than the packet says.
3. Set a medium pan over low-medium heat, add the guanciale and let it cook in its own fat for about 5 minutes, until crispy with slightly golden edges.
4. Meanwhile, mix the pecorino with 3 tablespoons of pasta water until it forms a thick, almost dough-like paste.
5. When the pasta has 2 minutes left, scoop out a mug of pasta water and set it aside.
6. Drain the pasta with a hand sieve and put it in the pan with the guanciale. Add ½ mug of pasta water and toss gently with a wooden spoon.
7. Simmer for about 1 minute, until the water reduces to no more than 4-5 tablespoons.
8. Remove the pan from the heat, add the pecorino paste and stir until it melts and spreads evenly into a light, creamy sauce.
9. Serve once the pasta is coated in sauce and the guanciale is spread through and over the pasta.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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