The Most UNDERRATED Italian Pasta: Pasta alla GRICIA

Watch how to make Pasta Gricia (AKA “Pasta alla Gricia”), one of the most underrated Italian pasta dishes! This Pasta Gricia recipe is one of the pillars of Roman pasta, along with: Carbonara, Cacio e Pepe and Amatriciana! With a creamy pecorino cheese sauce and fine Italian guanciale, you’ll love this dish!

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In this PIATTO™ video recipe, we present:

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Traditional Pasta Gricia Recipe (Pasta alla Gricia recipe)
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Pasta alla Gricia, sometimes called White Amatriciana is a traditional Roman dish.
This underrated Italian pasta dish featured a creamy pecorino romano sauce, black pepper and fine crispy guanciale. You definitely want to look for it in restaurants when you visit Rome!

Pasta alla Gricia is considered the child of Cacio e Pepe pasta and the parent of Amatriciana pasta. Adding the pecorino shredded at the end, or as a cheese sauce are both considered acceptable preparations of this traditional Italian pasta recipe!

WRITTEN RECIPE? On our website: https://www.piattorecipes.com/authentic-pasta-alla-gricia-recipe/

INGREDIENTS (serves 4)
black pepper: 1 tbsp
semi-aged pecorino romano cheese: 6 oz (160 g)
guanciale: 6 oz (160 g)
white wine: 1/2 cup
pasta (spaghetti, tonnarelli etc): 11 oz (320 g)

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TABLE OF CONTENTS
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0:00 intro
0:35 how to toast pepper
0:46 how to fry guanciale
2:00 how to deglaze a pan with wine
2:40 how to make Pasta Gricia

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The real Pasta alla Gricia is one of the pasta pillars of roman cuisine. This mouth-watering pasta dish can be considered the child of Cacio e Pepe pasta and the parent of pasta Amatriciana and Spaghetti Carbonara. And just like them it features fine Italian guanciale which is cured pork cheek. Today in the PIATTO kitchen, we’ll show you how to prepare Pasta alla Gricia just as they do in Italy! We start with the black pepper. Whether we’re making Gricia, Carbonara or Cacio e Pepe, the black pepper should be freshly ground and toasted for about one minute. And we move to the guanciale —which should be half of the weight of the pasta. As we do for Carbonara and the Amatriciana, we cut the guanciale into strips and put it in the pan. I recommend using medium low heat and raising the temperature only at the end of the cooktime. This way our guanciale will remain crunchy on the outside but soft inside. As you can see, we have not added any additional oil or fat. In fact, the guanciale will give off plenty of it. And as per usual, you can use pancetta or cured pork belly if that’s all you can find. And while the guanciale browns, I’m going to cook the pasta —spaghetti tonarelli —or whatever you prefer. Even short pasta can be used. Our guanchala is now brown and crispy, so it’s time to deglaze it with a bit of white wine. I’m going to use pinot grigio but any white wine will do. This will give a pleasant aftertaste to the guanciale plus it adds a little bit of acidity to the dish. Okay i’m setting the guanciale aside, but let’s make sure to save all these drippings which we’re going to use for creating the mouthwatering pasta sauce at the end when we’re going to combine that with our pecorino cheese sauce and with the starch from the pasta. In fact, this fantastic sauce will be very similar to the sauce that we make for Cacio e Pepe. In goes the pasta. I cooked three quarters of the time required for al dente pasta and now I’m going to finish cooking it the rest of the way in the pan with our lovely guanciale drippings. And by the way, you can find all of these famous roman dishes on our cooking channel. I’m gonna add a couple ladles of hot pasta water… now in goes the beautiful pepper that we toasted earlier… and our guanciale which has remained crisp even after the deglazing. And it’s time to make the cheese sauce. I’m using semi-aged pecorino romano cheese also at a quantity that’s half of the weight of the pasta. And I simply drizzle in a little of hot pasta water and keep mixing. This is very important: I’m adding the hot water slowly to prevent the temperature from going over 140 fahrenheit (16 celsius) and why is that? Because we’re looking for a smooth paste the same way we prepared the pecorino cheese for making Cacio e Pepe and if the temperature goes above 140, we ruin our cheese sauce and it won’t be any more creamy and velvety as it should be. So I’m going to keep stirring until i reach this kind of ricotta like consistency. And this paste is ready to be incorporated with the rest. Speaking of the rest, look at the lovely sauce that we already have in the pan. Now all that’s left is to turn off the heat and stir in the cheese paste. The very best restaurants in Rome surely must finish this dish at the table just like they do with this so-called ‘Alfredo’ but why is that? The reason is that Pasta alla Gricia just as well as Cacio e Pepe, Carbonara and Alfredo should be eaten right away. And since the process of mixing in the cheese— which is called mantecatura in Italian —lowers the temperature a little, we can’t wait any longer to eat it or it will be cold. And on the other hand we can’t keep heating the pasta as we stir in the cheese or we risk raising the temperature too much and creating a clumpy, stringy sauce instead of the creamy masterpiece you see here. And look at this sauce now! Really. come a little closer let me show you what we’re talking about. And look at that! And with a dish like this you, just enjoy. Don’t think about the calories which is exactly what I’m going to do now and bon appetito! And if you liked this video or you learned something new, click the thumbs up and consider subscribing to our channel for more recipes like this from Italy and beyond!