Gricia or Pasta alla Gricia is a type of an Italian pasta dish prepared neither with white or red sauce but instead it’s a simple concoction of pasta served with Pecorino Romano and Guanciale.
- Heat oil in a large heavy bottomed pan, add guanciale then cook until brown on all sides. Once cooked remove from pan then set aside, leaving the oil from the pan.
- Cook pasta according to half of the time indicated in the packet instructions, drain pasta then keep some of the boiling liquid.
- Back to the pan with oil, turn heat to medium then add 3/4 cup of the cooking liquid to the pan, gently swirl pan and let the mixture emulsify as it starts to boil. Once liquid starts to thicken add pasta, then toss it with the sauce. Gradually add t 3/4 cups of the reserved cooking liquid then continue to cook until pasta is al dente and the sauce becomes thick.
- Increase heat to medium high, add the guanciale back together with the grated Pecorino Romano. Season with sea salt and freshly ground black pepper, toss well to combine then serve topped with more Pecorino Romano.