Pasta alla Gricia
- 2½ to 3 oz guanciale, cut into a less than ¼ inch dice
- 4 oz thin spaghetti (or other desired dry pasta)
- 1½ oz Romano cheese or more as needed/desired
- finely chopped parsley for garnish, if desired
- In a medium sauce pan, heat the water to boiling for the pasta. Salt lightly once boiling.
- When the water boils, add the pasta and cook for ¾ of the recommended cooking time. For the spaghetti I used, it was 6 minutes.
- In a skillet over Medium/Medium-High heat, add the guanciale and ¼ to ⅓ cup of water.
- Cover and allow the guanciale to render its fat, approximately 4 to 5 minutes.
- Stir occasionally and as the water evaporates and the guanciale sizzles, lower the heat to Medium and cook until crispy and well-browned.
- When the spaghetti is ¾ cooked, dip ½ cup of pasta water and stir into the crisped guancialle and renderings.
- Stir to combine the renderings and water to create a simple sauce.
- Add the pasta to the guanciale and sauce, reserving the pasta water.
- Stir/toss the pasta to combine then add another ¼ cup of pasta water so the pasta continues to cook in the sauce.
- Cook the pasta in additional ¼ cups of water as needed until done to the desired doneness, approximately 3 to 4 minutes.
- Remove the heat and sprinkle the cheese over the pasta and sauce, tossing to combine and minimize clumps of cheese.
- Serve in a bowl with additional cheese and parsley garnish, if desired.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2021/02/14/pasta-alla-gricia/
3.5.3251