Pasta alla Gricia
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 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
Instructions
  1. In a medium sauce pan, heat the water to boiling for the pasta. Salt lightly once boiling.
  2. 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.
  3. In a skillet over Medium/Medium-High heat, add the guanciale and ¼ to ⅓ cup of water.
  4. Cover and allow the guanciale to render its fat, approximately 4 to 5 minutes.
  5. Stir occasionally and as the water evaporates and the guanciale sizzles, lower the heat to Medium and cook until crispy and well-browned.
  6. When the spaghetti is ¾ cooked, dip ½ cup of pasta water and stir into the crisped guancialle and renderings.
  7. Stir to combine the renderings and water to create a simple sauce.
  8. Add the pasta to the guanciale and sauce, reserving the pasta water.
  9. Stir/toss the pasta to combine then add another ¼ cup of pasta water so the pasta continues to cook in the sauce.
  10. Cook the pasta in additional ¼ cups of water as needed until done to the desired doneness, approximately 3 to 4 minutes.
  11. Remove the heat and sprinkle the cheese over the pasta and sauce, tossing to combine and minimize clumps of cheese.
  12. Serve in a bowl with additional cheese and parsley garnish, if desired.
Notes
This recipe references this Serious Eats recipe.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2021/02/14/pasta-alla-gricia/