Spaghetti alla Gricia
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Loading...Spaghetti alla Gricia: a symbol of Roman cuisine. After “Carbonara” and “Amatriciana”, another great classic of our tradition. Probably my favorite because like no other recipe perfectly combine simplicity and taste like this Its name probably derives from Grisciano, a small village near Rome, famous for pig breeding, where this recipe was invented by combining the sweetness of “Guanciale” (pork cheek), the savory of “Pecorino” (sheep’s milk cheese) and the spicy black pepper. If you pass through Rome, you absolutely must taste the Gricia that you will easily find in the menus of the classic city "trattoria". Believe me: Spaghetti alla Gricia will give you a sublime moment of pure (roman) ecstasy!
Ingredients
- Spaghetti 200gr
- Guanciale 8 slices (consider about twice for each person eating)
- Pecorino 200gr
- Black pepper
- White Wine
Instructions
Cooking Spaghetti alla Gricia is really simple: start by putting the water on the stove, because this recipe needs exactly the same time you need to boil the water and cook the pasta
Cut the guanciale into small pieces and cook them in a skillet with a drizzle of oil until they are well toasted. Add a splash of white dry wine to hydrate the pork and make it even tastier
When the water is boiling, add salt and finally add the spaghetti to cook
Grate the pecorino which must be abundant and very fresh
Here we are at the time of “mantecare" (to whisk) which is really important. When pasta is cooked, instead of draining, transfer it from the pot to the skillet in which you cooked the guanciale with the help of a fork or tongs. In this way the pasta will be moister and will mix better with the pork oil. If necessary, add few drops of cooking water, a little oil and top with the freshly grated cheese and lots of pepper. Mix very well and serve.
A detail: "mantecare" in the pan must always be done with the heat off.
Notes
Spaghetti alla Gricia is an excellent single dish that can perfectly solve a dinner when you are too tired to cook or you really want something tasty and comforting. On the other hand, however, pay particular attention to the ingredients: pasta, pork and cheese must be of excellent (italian) quality In addition, also pay attention to what you do: DO NOT overcook the pasta, DO NOT overcook the pork, grate the cheese and grind the pepper just before using them, so they will release all their flavor and aroma on the dish
ItalianCookingTips
Spaghetti alla Gricia: only three ingredients, but essential.
First: the “Guanciale” (pork cheek) which is particularly sweet and fatty. If you can’t find it, you can use “Bacon” (pork belly) but the result will be slightly different
ItalianCookingTips
Second:“Pecorino” sheep’s milk cheese is perfect for this recipe.
It must be grated fresh using a grater with small holes, in order to obtain what in Rome we call “the snow of cheese”
ItalianCookingTips
Third: pepper. Which gives taste and perfume.
Strictly black and freshly ground
ItalianCookingTips
Spaghetti alla Gricia are the poor relatives of Amatriciana of which you can find the recipe here: http://www.italiancookingtips.com/bucatini-alla-amatriciana/
By the way, they are poor relatives of Carbonara as well: check it on http://www.italiancookingtips.com/pasta-alla-carbonara/
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