What Is Pasta Alla Gricia
This classic Italian dish is basically almost like an egg-free Creamy Carbonara or Bucatini all’Amatriciana without the tomato and wine. Yet, unlike carbonara and all’amatriciana, whose recipes typically call for pancetta, pasta alla gricia is made with guanciale. Guanciale is a type of Italian cured meat made from pork jowls or cheeks. It’s an authentic ancient Roman dish that dates back to around 400 AD and is based on very simple, but high-quality ingredients. For example, pasta alla gricia recipes almost always call for dry pasta and use Pecorini Romano cheese over Parmesan for a more authentic Roman flavor. Black pepper also plays a key role in seasoning this simple dish as it both compliments and helps to balance the saltness of the guanciale and the Romano cheese with a bit of spice. It’s one of those delicious pasta dishes that is not only comforting and filling, but super easy to make too. Pasta alla gricia pairs well with Caesar Salad or Balsamic Parmesan Roasted Asparagus and Tomatoes to make a complete meal. And for an ultimate authentic Italian experience, end the meal with some Tiramisu or a Strawberry Tiramisu Trifle and your friends and family will be raving for weeks on end!
Rigatoni – You usually use rigatoni in this recipe, but you can also use any small shaped dry pasta you like. Guanciale – If you are unable to find guanciale you can use pancetta instead. Yet, for the most classic pasta alla gricia you’ll want to use guanciale if you can. Black Pepper – Use freshly ground black pepper for the most authentic dish. Pecorino Romano Cheese – Finely grated Pecorino Romano cheese is the ideal choice. But if you are in a pinch you can use Parmesan in its place.
What Is Cooking Pasta To Al Dente?
Pasta is best when cooked “al dente” when it’s tender but still firm to the bite. To do this, I always suggest checking the doneness of the pasta about 2 minutes before the package directions indicate. And it typically means cooking the pasta for about one minute less than the package suggests.
Can I Make Gluten-Free Pasta Alla Gricia?
Yes! Just use your favorite brand of gluten-free rigatoni or other small shaped gluten-free pasta.
Can I Use Other Types Of Cheese?
Yes! Ideally, you do want to use Pecorino Romano for this recipe, but if you don’t have it on hand, Parmesan will work as well.
Can I Use Other Types Of Cured Meat?
Yes! If you are unable to find guanciale, you can use pancetta in its place. And if you can’t find either of those two options, thick-cut bacon will work too. That being said, guanciale will always provide the most authentic pasta alla gricia.
Can I Make This Pasta Dish Ahead Of Time?
No, sadly this pasta is best eaten right after it’s made. Yes, leftovers the next day are fantastic, but it’s not really a make-ahead meal. However, the good news is that it’s so easy to make that you can have it ready from start to finish in just about 20 minutes!
How To Store Leftovers
You can store leftover pasta alla gricia in the fridge in an airtight container for up to 5 days. To reheat, just add a little water or milk to loosen the pasta up, then cover, and put the pasta in the microwave for about 4 minutes on medium power or heat in a saucepan on the stove.
Other Delicious Italian Pasta Recipes To Try
Cacio e Pepe Aglio e Olio Spaghetti Bolognese Rotini Fiorentina Pasta alla Norma Spinach Ricotta Stuffed Manicotti (Cannelloni) Easy Pasta Alfredo Pasta Puttanesca Pasta Pomodoro
