Pasta alla gricia, one of the oldest and tastiest dishes of Roman cuisine, is a great dish when you have an empty fridge and surprise guests to feed!
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
795 Calories
Recipe Instructions
Step 1
Bring a large pot of very lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until almost tender yet still pretty firm to the bite, 8 to 10 minutes.
Step 2
Meanwhile, heat oil in a large nonstick skillet over low heat. Add guanciale and cook slowly until it has rendered all its fat and is crispy on the outside and soft on the inside, 8 to 10 minutes.
Step 3
Drain bucatini and reserve cooking water.
Step 4
Transfer bucatini to the skillet with the guanciale and finish cooking the pasta in the pan juices, adding a little pasta water at a time until pasta has the right consistency. Stir in Pecorino Romano cheese and season with black pepper. Serve immediately.
Ingredients
freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 (16 ounce) package bucatini pasta
10 ounces guanciale (cured pork cheek), cut into strips
4 tablespoons finely grated Pecorino Romano cheese, or more to taste
