Tonnarelli Alla Gricia Recipe
Today I’m making you a classic Roman Sunday dish: Gricia! Savory and slightly sweet at the same time irresistible!
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Ingredients
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Pasta
Sauce
Method
Pasta
- 1
Bring water to a rolling boil
Fill a large pot with about 4–5 liters (or enough for free pasta movement). Add the coarse salt to the water once it begins to simmer so the salt dissolves evenly. Bring to a full, rolling boil.
- 2
Cook tonnarelli
Add the tonnarelli to the boiling water and cook until al dente according to package instructions (usually 8–10 minutes for fresh; 9–11 for dried). Stir occasionally to prevent sticking. About 2–3 minutes before the pasta is done, ladle out and reserve 1 to 1 1/2 cups of the starchy cooking water; set aside.
Sauce
- 3
Prepare guanciale
While the water is heating, trim any excessively tough rind from the guanciale (leave some fat). Cut the guanciale into long batons about 1/3–1/2 inch thick and 1–1.5 inches long (or small lardons).
- 4
Render guanciale
Place a large skillet over medium-low heat. Add the guanciale in a single layer. Cook gently for 8–12 minutes, stirring occasionally, until the fat renders, pieces are golden and edges are crisp but not burned. If your guanciale seems extremely lean and isn’t releasing fat after several minutes, add 1 tsp extra-virgin olive oil to help start rendering. Keep the rendered fat and crispy bits (rigaglie) in the pan; reduce heat to low to keep warm.
- 5
Toast black pepper
In a small dry pan or in the skillet before adding pasta, toast the freshly cracked black pepper for 30–60 seconds over medium heat until aromatic. This intensifies the pepper's flavor. Add the toasted pepper to the guanciale and stir to combine.
- 6
Finish sauce with pasta
When the tonnarelli is about al dente, transfer it directly from the pot to the skillet using tongs or a pasta fork (do not fully drain). Add about 1/2 cup of the reserved pasta water to the skillet and toss vigorously over low-medium heat to marry pasta with fat and create a light emulsion. Add about 3/4 cup of the grated Pecorino Romano and continue tossing. If the sauce seems dry or the cheese clumps, add more reserved pasta water, a few tablespoons at a time, until you have a glossy, silky coating on the pasta. The sauce should cling to each strand without being wet; total added water will typically be 1/2–1 cup depending on pasta absorbency.
- 7
Adjust seasoning and serve
Taste and adjust: Pecorino is salty, so usually no extra salt is needed. If required, add a pinch. Plate the tonnarelli alla gricia, top with the crispy guanciale lardons and any remaining rendered fat from the pan. Finish with another light dusting (about 1–2 tbsp) of grated Pecorino and a final crack of black pepper. Serve immediately so the sauce remains silky.
