🇮🇹 Pasta alla Gricia

Instructions:

1. Boil the Pasta:

   • Bring a pot of salted water to a boil. Cook pasta until just al dente.

   • Reserve at least 1 cup of the starchy pasta water before draining!

2. Cook the Guanciale:

   • In a cold skillet, add the guanciale and slowly bring it up to medium heat.

   • Let it render its fat and become golden and crispy (about 5–7 minutes).

   • Remove from heat when it’s crisp but not dried out.

3. Create the Sauce:

   • Add a splash of pasta water to the pan with guanciale to loosen the rendered fat and create a glossy base.

   • Add drained pasta directly to the pan with the guanciale and toss to coat.

   • Off the heat, gradually add grated Pecorino Romano and stir quickly to create a creamy emulsion. Add more pasta water as needed to loosen the sauce and make it velvety.

4. Season & Serve:

   • Crack in lots of fresh black pepper (the “gricia” in the name refers to this peppery finish).

   • Serve hot, topped with more Pecorino and another twist of black pepper if you like.

💡 Tips for Perfection:

• Guanciale vs pancetta: Use guanciale if you can — it has a richer flavor and more fat, which is key for the sauce. Pancetta is a backup if needed.

• No cream, no butter. The creaminess comes from cheese, fat, and pasta water — that’s the Roman way.

• Use bronze-cut pasta for better sauce cling.