Pasta alla Gricia
A classic Roman pasta dish featuring guanciale and pecorino cheese.
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- •Black pepperfreshly ground and toasted
- •Guancialecut into strips
- •Spaghetti tonarellior preferred pasta
- •White winefor deglazing
- •Pecorino romano cheesesemi-aged, grated
- 1
Toast freshly ground black pepper for about one minute.
1 min
- 2
Cut guanciale into strips and cook on medium low heat until crispy.
10 min
- 3
Cook pasta until three-quarters done, then finish cooking in the pan with guanciale drippings.
10 min
- 4
Deglaze guanciale with white wine and set aside, saving drippings.
2 min
- 5
Add toasted pepper and guanciale to the pasta.
1 min
- 6
Make cheese sauce by mixing pecorino with hot pasta water until smooth.
3 min
- 7
Combine cheese sauce with pasta and guanciale, stirring off heat.
2 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza