GRICIA RECIPES

SPAGHETTI ALLA GRICIA RECIPE | ALLRECIPES

Spaghetti alla Gricia Recipe | Allrecipes image

One of the 4 quintessential 'primi' from the Lazio region in Italy, this pasta is beautiful in its simplicity with soft guanciale and tangy Pecorino cheese. No onion, no garlic, no oil - this flavorful dish gets its character from slowly sauteeing the guanciale and then creating a creamy sauce with the pasta water and a bit of Pecorino Romano before tossing with thick spaghetti. With only 4 ingredients, this is also a quick meal when you're in a rush.

Provided by Buckwheat Queen

Categories World Cuisine European Italian

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 pound thick spaghetti
8 ounces guanciale (smoked pork jowl), thinly sliced
black pepper to taste
3 ounces finely grated Pecorino Romano cheese, divided

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.
While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.
At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.
Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.

Nutrition Facts : Calories 875.4 calories, CarbohydrateContent 85.7 g, CholesterolContent 73.1 mg, FatContent 46.9 g, FiberContent 3.7 g, ProteinContent 25.2 g, SaturatedFatContent 18.3 g, SodiumContent 276.2 mg, SugarContent 3.2 g

PASTA ALLA GRICIA RECIPE - NYT COOKING

The star here is guanciale, which is cured jowl. It is increasingly easy to find, but if you don't have it, use pancetta or even bacon. (It won't be authentic, but it will be really good.)

Provided by Mark Bittman

Total Time 20 minutes

Yield 4 servings.

Number Of Ingredients 4

Ingredients

8 ounces guanciale (cured pig’s jowl), cut into 1/4-inch pieces
1/2 teaspoon finely ground black pepper, plus a pinch
3/4 pound tonnarelli or other long pasta like linguine or spaghetti
1/4 cup finely grated pecorino Romano

Steps:

Cook the guanciale in a large skillet over medium heat until deeply golden (adjust the heat as necessary to render the fat without burning the meat). The meaty parts should be browned and the fatty parts should be cooked but still slightly transparent. This will take 15 to 20 minutes. When it’s done, add the black pepper and turn off the heat.
Meanwhile, put a pot of salted water on to boil. When the water boils, cook the pasta until it’s al dente, nearly but not quite done and still a bit chalky in the middle.
When the guanciale has cooled a bit, and while the pasta is cooking, add 3/4 cup of the pasta cooking water to the pan, turn the heat to high and reduce by about half.
When the pasta is ready, use tongs to transfer it to the pan with the sauce. Stir the pasta as it finishes cooking, adding more pasta cooking water if necessary until the pasta is done and the sauce thick and creamy. Add half the cheese and a pinch of pepper, and stir vigorously to incorporate.
Divide the pasta among four dishes, and dust each with the remaining pecorino.

Nutrition Facts : @context http//schema.org, Calories 585, UnsaturatedFatContent 15 grams, CarbohydrateContent 65 grams, FatContent 26 grams, FiberContent 3 grams, ProteinContent 21 grams, SaturatedFatContent 9 grams, SodiumContent 499 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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"This dish immediately brings me back to small trattorias in Rome, which was especially comforting when travel wasn't possible," says the executive chef at New York City hot spot Ci Siamo. "Salty and peppery with a silky sauce, it comes together quickly and is always a crowd-pleaser."
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Increase heat to medium-high. Add guanciale, pepper, and two-thirds of Pecorino; toss well to combine and melt cheese. Serve pasta topped with remaining Pecorino.

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PASTA ALLA GRICIA | ALLRECIPES

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Calories 621.7 calories per serving

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RIGATONI ALLA GRICIA RECIPE | PEOPLE.COM

Add drained pasta to guanciale mixture in skillet, and increase heat to medium. Slowly add reserved cooking water, stirring constantly, until fat from guanciale and water emulsify to create a creamy sauce, about 8 minutes. Stir in butter until melted. Remove from heat. Stir in cheeses until smooth. If sauce seems a bit thick, add a splash of fresh water to loosen. Sprinkle with pepper and grated cheeses, and serve immediately.

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Increase heat to medium-high. Add guanciale, pepper, and two-thirds of Pecorino; toss well to combine and melt cheese. Serve pasta topped with remaining Pecorino.

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PASTA ALLA GRICIA ORIGINAL RECIPE FROM ROME

Together with the well known pasta alla carbonara, the pasta cacio and pepe and pasta all’amatriciana, pasta alla gricia is one of the most traditional dish you can find in Rome. It’s so traditional that’s sometimes it’s not easy to eat a good one at the restaurants and that’s why most Romans prefer to make […]
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