Bucatini Alla Gricia Recipe
pecorino romano, guanciale, black pepper, sourdough bread crumbs
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Ingredients
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Pasta
Sauce
Topping
Method
Pasta Preparation
- 1
Cook Bucatini
Bring a large pot of salted water to a boil. Add 400g of bucatini pasta and cook according to package instructions until al dente, usually around 9-11 minutes.
- 2
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of pasta cooking water for later use.
Sauce Preparation
- 3
Cook Guanciale
In a large skillet, add 150g of diced guanciale over medium heat. Cook until the guanciale becomes crispy and has rendered its fat, around 5-7 minutes.
- 4
Combine Pasta and Sauce
Once the guanciale is crispy, add the drained bucatini to the skillet. Toss to combine, allowing the pasta to soak up the guanciale fat.
- 5
Add Cheese and Pepper
Remove the skillet from heat. Gradually add 100g of grated Pecorino Romano cheese and 1 tsp of freshly cracked black pepper, stirring quickly to create a creamy sauce. If the pasta seems dry, add reserved pasta water a little at a time until the desired consistency is reached.
