Pasta alla Gricia

Pasta alla Gricia – the second pasta of Rome

Last week we started on a tour of the four pastas of Rome. The first one, cacio e pepe, is the foundation of the four, so that’s where we started.

This week we’ll talk a little about the second – pasta alla gricia.

What are the Four Pastas of Rome?

A little refresher, the four pastas of Rome are cacio e pepe, gricia, carbonara and amatriciana. They are all made using the same technique of vigorous mixing to form a sauce with the cheese and pasta water. It take practice.

My first try the cheese all clumped up and didn’t melt into the sauce. I thought perhaps I had the pasta and water too hot – and the cheese not grated down enough. So I tried again, letting everything cool a little and grinding the cheeses up in the food processor. The finely ground cheese just melted into the pasta and came out amazing!

Cacio e Pepe –

The foundation of the four is cacio e pepe – literally means cheese and pepper. The ancient shepherds carried with them cacio cheese, dried spaghetti  and pepper. With these megar ingredients, they could whip up a delicious, satisfying meal in the fields. Click here for the recipe.

Typically made with spaghetti or bucatini, the pasta is tossed, vigorously, with pecorino romano and parmesan reggiano cheeses, some fresh ground black pepper and a little pasta water. Sound easy? Well – success is in the technique.

Pasta alla Gricia –

The next pasta on the list – pasta alla gricia. This one is almost exactly like cacio e pepe, with the addition of guanciale. A cured pork jowl (or cheek), similar to bacon but saltier. It’s origins go back to ancient Roman times. This recipe uses diced pancetta. The flavors are similar.

The pork is rendered and tossed with the pasta.

Pasta Carbonara –

Pasta Carbonara, probably the most well known of the four. This one uses guanciale, the cheeses and egg. It’s the egg that makes it. It’s name means coal miner’s wife – but that’s a discussion for the next post. Click here to check it out.

Pasta alla Amatriciana –

And the last of the four, Pasta alla Amatriciana. Just a few ingredients – pecorino romano cheese, tomatoes, guanciale, and some red chili flakes. This pasta is typically on rigatoni and has a rich, creamy, tomatoey sauce.

All of these pastas are really about the sauce. You can serve them using any pasta you have on hand or the pasta you like the best (I love orecchiette). Once you get the hang of the stirring up the sauce, you’ll make all of these again and again.

The Saucing Technique (Practice makes perfect)

This is the most important part of the pasta. If it isn’t done right, you’ll have clumps of melted cheese instead of a creamy sauce. Not quite as bad as clumps is tiny grated chunks that don’t melt. The goal is a cream sauce.

Cook the pasta in a large, tall pot. When it is slightly al dente (just slightly done), drain it, but be sure to save one cup of the pasta water. There is flavor and starch in it that will really help to create a creamy sauce.

Put the pasta back in the pot and let it cool slightly. Add 1/2 cup of the hot pasta water and stir briskly.

Add just a splash of cold water to finely grated (I ground it up in the food processor) romano and parmesan cheese with fresh cracked pepper.

Stir it with a fork to make a paste.

Drop the paste on top of the pasta,

then stir fast and hard for about 3 to 4 minutes. The harder and faster the better – almost like whisking with a spoon. Add a more pasta water, a little at a time, if the sauce is too thick.

When everything is well blended into a creamy sauce, serve it immediately!

Making the Pasta alla Gricia

First thing you’ll do is render the fat from the guanciale or pancetta in a large skillet or pot. While it’s rendering, cook the pasta.

When the pasta is just al dente, drain, saving out 1 cup of the pasta water.

Put the pasta in the pot with the meat and rendered fat.

Toss it all together mixing it well.

Add 1/2 cup of the pasta water and the cheese, and stir vigorously! Keep stirring until the cheese and water meld together into a creamy sauce. Add a little more water if it’s too dry.

Serve hot with some fresh grated parmesan.

© Copyright 2024 The Lazy Gastronome

5 from 9 votes

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Pasta alla Gricia

A creamy, cheesy pasta with a little salty cured pork. Easy and delicious.

Course: Main Course, main dish, Side Dish

Cuisine: Italian, Roman

Keyword: black pepper, guanciale, pancetta, parmesan, pasta, romano

Servings: 4 servings

Author: HelenFern

Ingredients

• 8 oz dry pasta
• 5 oz guanciale (or pancetta)
• 1 oz parmesan reggiano
• 1-1/2 oz pecorino romano
• fresh cracked pepper

Instructions

1. First thing you'll do is render the fat from the guanciale or pancetta in a large skillet or pot. While it's rendering, cook the pasta.

2. When the pasta is just al dente, drain, saving out 1 cup of the pasta water. 

3. Put the pasta in the pot with the meat and rendered fat.

   Toss it all together mixing it well.

4. Add 1/2 cup of the pasta water and the cheese, and stir vigorously! Keep stirring until the cheese and water meld together into a creamy sauce. Add a little more water if it's too dry.  (See notes)

5. Serve hot with some fresh grated parmesan.

Recipe Notes

The stirring technique is the most important part of the pasta. If it isn't done right, you'll have clumps of melted cheese instead of a creamy sauce. Not quite as bad as clumps is tiny grated chunks that don't melt. The goal is a creamy sauce.

Cook the pasta in a large, tall pot. When it is slightly al dente (just slightly done), drain it, but be sure to save one cup of the pasta water. There is flavor and starch in it that will really help to create a creamy sauce.

Put the pasta back in the pot and let it cool slightly. Add 1/2 cup of the hot pasta water and stir briskly.

Add just a splash of cold water to finely grated (I ground it up in the food processor) romano and parmesan cheese with plenty of fresh cracked pepper. Stir it with a fork to make a paste.

Drop the paste on top of the pasta, then stir fast and hard for about 3 to 4 minutes. The harder and faster the better - almost like whisking with a spoon. Add a more pasta water, a little at a time, if the sauce is too thick.

© Copyright 2024 The Lazy Gastronome

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