Pasta alla gricia is a traditional Italian dish originating from the Lazio region. It is a simple yet delicious dish, made with just a few ingredients. The main ingredients are guanciale, romano cheese and garlic. The guanciale is first fried in a pan to release its fat and flavor, before the garlic is added and stirred through. The cooked pasta is then added to the pan and mixed together with the other ingredients. The dish is full of flavor and is often served with a sprinkle of romano on top. It is a popular dish in Italy and is a great way to enjoy the classic flavors of Italian cuisine.
Note: Guanciale is cured pork jowl. A fattier version of bacon. If you don’t want to bother with a butcher, you can substitute slab bacon just fine.
Ingredients
3 tbsp olive oil, plus more for serving
1/2 lb guanciale sliced into 1/2 inch slices
5 cloves of minced garlic
kosher salt and fine black pepper
1 lb pasta of your choice
freshly grated romano or parmesan cheese
Method
In a skillet heat the olive oil over medium-high heat and add the guanciale. Cook for about 10 minutes but don’t let the meat get crunchy.
Add the garlic and cook for another 2 minutes or until garlic and guanciale are golden brown.
Remove from heat.
Cook your pasta in some lightly salted water.
Drain and toss with the sauce over medium-high heat for about a minute.
Add some grated cheese, toss for another minute.
Put pasta in a bowl, drizzle with olive oil, some more grated cheese, a few dashes of pepper, and serve.
