Pasta Alla Gricia | Chef Jean-Pierre

By Chef Jean-Pierre · 20 min

Ingredients

Instructions

1. Dry-toast the black pepper in a pan over medium heat until fragrant.
2. Coarsely crush the toasted peppercorns in a mortar and pestle (skip this if using a pepper mill).
3. Cook the pasta in a frying pan with just enough water to cover it and a pinch of salt; remember the Pecorino is very salty.
4. Meanwhile, render the fat from the guanciale very slowly over low heat, taking care not to burn the lean parts.
5. When the pasta is nearly al dente, turn off the heat and let it sit in the water for a couple of minutes.
6. Set aside a couple of tablespoons of the rendered pork fat for the end.
7. Add about ¼ cup of pasta water to the cooked guanciale, then add the black pepper and half the Pecorino. Stir constantly, adding more pasta water gradually as needed, until a creamy sauce forms.
8. Add the pasta and the remaining cheese, stirring to keep the sauce smooth.
9. Plate the pasta, top with guanciale, extra cheese, a tablespoon of the reserved fat and more pepper if desired. Serve immediately.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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