Bucatini Alla Gricia Recipe
pecorino romano, guanciale, black pepper
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Ingredients
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Pasta
Sauce
Method
Preparation
- 1
Boil the Water
Fill a large pot with water, add salt, and bring it to a boil over high heat. Use about 1 tablespoon of salt for every 4 liters of water.
- 2
Prepare Guanciale
While the water is boiling, slice the guanciale into small strips or cubes. This will help it render its fat more efficiently while cooking.
Cooking
- 3
Cook the Pasta
Once the water is boiling, add the bucatini and cook according to package instructions until al dente, usually about 9-11 minutes.
- 4
Cook the Guanciale
In a large skillet over medium heat, add the sliced guanciale. Cook for about 5-7 minutes until it becomes crispy and golden, allowing the fat to render. Avoid burning.
- 5
Combine Pasta and Sauce
Once the pasta is cooked, reserve about 1 cup of the pasta cooking water and then drain the pasta. Add the drained pasta directly to the skillet with the guanciale.
- 6
Mix the Ingredients
Toss the pasta with the guanciale, adding some reserved pasta water gradually to create a silky sauce. You want the pasta to be well coated.
- 7
Finish with Cheese and Pepper
Remove the skillet from the heat. Grate the pecorino romano cheese over the pasta and add black pepper. Toss well to combine, adding more pasta water if necessary to reach desired creaminess.
Serving
- 8
Plate the Dish
Serve the Bucatini alla Gricia immediately, garnished with additional pecorino romano cheese and a sprinkle of black pepper if desired.