Friday, April 22, 2022

Pasta alla Gricia

I got the new Delish magazine in the mail. It is put out by the same people who have the Delish site.

The latest issue is the pasta issue. I find a perfect recipe for a Friday night and begin preparing the recipe. I go to look at the next instruction and this is what I see. A cat, but not the recipe.

Back to the recipe. I was at T & J's today, a local grocery store that has an amazing deli and meat department. Did I look for guanciale? No, of course not!

I had bacon so I used that instead. But next time I will get the guanciale.

This was easy to put together, even while enjoying a well-deserved Martini.


4 oz. guanciale (bacon), diced into ¼" pieces

3/4 tsp. freshly ground black pepper

4 c. water

3/4 tsp. kosher salt

8 oz. tagliatelle

1 1/2 c. freshly grated Pecorino, divided, plus more for serving


In a large, high-sided skillet over medium-high heat, cook the guanciale (bacon),  stirring frequently, until deeply golden, 6 to 7 minutes. Remove from heat and, using a slotted spoon, transfer the guanciale (bacon) to a paper towel-lined plate, keeping the fat in the skillet. Add pepper and stir until fragrant.

Meanwhile, add water and salt to a medium-large pot and bring to a boil. Add pasta and cook, stirring to prevent sticking, until pliable but not al dente, 2 to 3 minutes. Remove from heat.

Return skillet to medium-low heat. Add 1¾ cups pasta water to the pan and swirl to combine. Add par-cooked pasta and ½ cup Pecorino and stir to coat evenly. Once Pecorino is mostly melted, gradually stir in the remaining 1 cup of Pecorino in 2 batches, adding more pasta water as necessary to keep the sauce silky. Once pasta is al dente, remove from heat and continue stirring gently until sauce is smooth. 

Fold in cooked guanciale (bacon) and serve with more Pecorino.


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