Gricia is a pasta dish originating in the Lazio region of Italy, made with guanciale, pecorino romano, and black
pepper. If you know Cacio e Pepe, this is its big sister and guanciale counterpart. We got less pecorino, less
pepper, because a lot of flavor is going to come from guanciale itself.
For this recipe both rigatoni and spaghetti are a good way to go.
Let's start!
Ingredients
Quantities listed here are for 1 person, just multiply everything for
the number of people you're going to cook for.
80 g of pasta
40 g of guanciale
25 g of pecorino romano (to grate or already grated)
Black pepper to taste
Steps
Boil some water for the pasta. Meanwhile grate the pecorino romano and set it aside.
When the water boils add salt and pasta.
Put guanciale in a pan and let it brown until crispy.
Set guanciale aside without removing its fat from the pan.
Add some pasta cooking water and pepper to the pan.
Once pasta is al dente, add it directly to the pan with a bit of pasta water.
After water drained a bit, remove from heat.
Gradually add pecorino and cooking water (if necessary) until you obtain a smooth cream.
Add the guanciale, mix a bit and serve immediately.
