Pasta alla gricia

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asador911
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Pasta alla gricia

Postby asador911 » Fri Apr 20, 2018 2:07 am

Dear all,
in exchange for all your help about meat, I'd like to share my favourite pasta recipe here. :D

The name is "pasta alla gricia", a traditional poor dish from the Rome region.

Just four ingredients, no oil or butter:
- Pasta (fresh pasta, typically Rigatoni) (150 gr. per person)
- Guanciale (pork cheek lard) (50 gr. per person)
- Grated Pecorino cheese (30 gr. per person)
- Black pepper

Guanciale in Italy looks very similar to pancetta (a kind of bacon), and most people here prepares this dish using this substitute.
The difference is that you will have an unusual smoked flavor and a different consistency, so I higly recommand to use cheek lard.

So, cut the cheek lard in stripes of about 3 centimeters and put them in a cooking pan with very low fire. Add pepper.
In 15/20 min the lard will become VERY crunchy and will lose most of his fat (remember: this fat is the key for a perfect gricia)
Put the pasta in salted boiling water and before draining it ("al dente"!), pour some spoons of this water in the cooking pan with guanciale.
This will produce a little bit of smoke, but it's ok :chef:
Add the pasta in the cooking pan, stir fry it for 30 seconds.
Turn off the stove, continue to stir it, adding the grated Pecorino little by little. Add pepper.
The pecorino, mixed with the cheek fat and the cooking water of the pasta (which is full of starch) will produce a fabulous cream, but don't forget to turn off the stove before.

Buon appetito!
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rms827
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Re: Pasta alla gricia

Postby rms827 » Fri Apr 20, 2018 3:11 am

Looks magnificent. :)
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Re: Pasta alla gricia

Postby Rambo » Fri Apr 20, 2018 6:32 am

Thanks; first I've got to check and see if I can locate the ingredients
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asador911
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Re: Pasta alla gricia

Postby asador911 » Fri Apr 20, 2018 7:42 am

Rambo wrote:Thanks; first I've got to check and see if I can locate the ingredients


If you cant find guanciale and pecorino try with bacon and grated parmigiano!


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Sailor Kenshin
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Re: Pasta alla gricia

Postby Sailor Kenshin » Fri Apr 20, 2018 9:21 am

We've seen Pecorino around, but never something called guanciale. Is it known by any other names?
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asador911
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Re: Pasta alla gricia

Postby asador911 » Fri Apr 20, 2018 10:27 am

Sailor Kenshin wrote:We've seen Pecorino around, but never something called guanciale. Is it known by any other names?


Unfortunately I don't think so.
But, if this can help, it's the same ingredient you'll find in pasta "all'amatriciana" and "carbonara".
Both were born with guanciale, but are often prepared with thick bacon slices.

Let me know!
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Re: Pasta alla gricia

Postby daBertl » Fri Apr 20, 2018 12:28 pm

Thx a lot, these is my favourite Pasta as well. Once i eat in Rome in a very old, small original Ristorante. This i will never forget.
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Re: Pasta alla gricia

Postby asador911 » Tue May 01, 2018 1:18 pm

IMG_5992.JPG


This is the originale Guanciale


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