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Pasta alla Gricia
A classic Roman pasta dish, often considered the ancestor of both Carbonara and Amatriciana. It features crispy guanciale, Pecorino Romano cheese, and black pepper, creating a rich and savory sauce without the addition of eggs or tomatoes.
๐ง ์ฌ๋ฃ
- 400 g Rigatoni(Or bucatini, spaghetti, or mezze maniche.)
- 200 g Guanciale(Cured pork jowl. Cut into lardons or small cubes (about 1 cm or 1/2 inch).)
- 120 g Pecorino Romano cheese(Finely grated. Reserve some for garnish.)
- 2 teaspoons Black pepper(Freshly ground, plus more for serving. Use a coarse grind.)
- to taste Salt(For the pasta water. Be mindful as guanciale and Pecorino are salty.)
- about 1 cup Pasta water(Reserved from cooking the pasta. Starchy water is key for the sauce.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the guanciale: Place the cubed or lardon-cut guanciale in a large, cold skillet or pan. Turn the heat to medium-low. Slowly render the fat from the guanciale, stirring occasionally, until the pieces are golden brown and crispy. This should take about 10-15 minutes. Once crispy, remove the guanciale pieces with a slotted spoon and set aside on a plate, leaving the rendered fat in the pan. Do not discard the fat.
โฑ๏ธ 10-15 minutes - 2
Cook the pasta: While the guanciale is rendering, bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until it is very al dente (about 1-2 minutes less than the package suggests), as it will finish cooking in the sauce. Before draining, reserve about 1.5 cups of the starchy pasta water.
โฑ๏ธ 8-10 minutes - 3
Combine pasta and fat: Drain the pasta and immediately add it to the skillet with the rendered guanciale fat. Turn the heat to medium. Add about half of the reserved pasta water (around 3/4 cup) and stir vigorously. The starch in the water will begin to emulsify with the fat.
โฑ๏ธ 2 minutes - 4
Add cheese and pepper: Remove the skillet from the heat. Add the finely grated Pecorino Romano cheese and the freshly ground black pepper. Toss the pasta continuously and vigorously, adding more pasta water a tablespoon at a time as needed, until a creamy, emulsified sauce coats the pasta. The residual heat will melt the cheese without scrambling it. Continue tossing until the sauce is glossy and clings to the pasta.
โฑ๏ธ 3 minutes - 5
Finish and serve: Add the reserved crispy guanciale back into the pan with the pasta. Give it a final toss. Taste and adjust seasoning if necessary (it likely won't need salt due to the guanciale and Pecorino). Serve immediately in warm bowls, garnished with extra grated Pecorino Romano and a final grind of black pepper.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โGuanciale is traditional and provides a unique flavor. If unavailable, pancetta (not smoked) can be substituted, but the flavor will differ.
- โThe key to a creamy sauce is emulsification. Vigorously tossing the pasta with the rendered fat, starchy pasta water, and cheese off the heat is crucial.
- โDon't overcook the pasta; it should be very al dente as it finishes cooking in the pan.
- โPecorino Romano is a salty, hard sheep's milk cheese. Its sharp flavor is essential to Gricia.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use spaghetti or bucatini instead of rigatoni.
- Add a pinch of red pepper flakes with the black pepper for a hint of heat.
- Some modern interpretations add a touch of garlic to the rendering process, though this is not traditional.