Pasta alla Gricia

Name: Pasta alla Gricia
Cuisine: italian
Ingredients: 400 g spaghetti; 150 g guanciale, diced; 100 g Pecorino Romano, finely grated; 50 g Parmigiano-Reggiano, finely grated; 1 tsp freshly ground black pepper; 1 tsp kosher salt (for pasta water); 2 tbsp extra-virgin olive oil; 1 clove garlic, peeled; 150 ml reserved pasta cooking water

Ingredients

400 g spaghetti
150 g guanciale, diced
100 g Pecorino Romano, finely grated
50 g Parmigiano-Reggiano, finely grated
1 tsp freshly ground black pepper
1 tsp kosher salt (for pasta water)
2 tbsp extra-virgin olive oil
1 clove garlic, peeled
150 ml reserved pasta cooking water

Instructions

1Bring a large pot of salted water to a boil; add spaghetti and cook al dente.
2Heat a skillet over medium heat, add guanciale (and garlic if using) and cook until crisp and the fat is rendered, about 5‑7 minutes.
3Remove the skillet from heat; discard excess fat leaving about 2 tbsp in the pan.
4Drain the spaghetti, reserving 150 ml of cooking water, and add the pasta to the skillet with the guanciale.
5Toss quickly, adding Pecorino, Parmigiano, black pepper, and enough reserved water to form a creamy emulsion.
6Serve immediately, topping with extra grated Pecorino and a fresh grind of black pepper.

Source: llm-generated