Pasta alla Gricia Recipe: The Forgotten Roman Classic

Pairs perfectly with Gratsi White. The crisp acids and fruity dryness coming from our Sauvignon Blanc cuts through the oils and fat in the dish, begging for another bite, then drink... repeat... Deliciozo! Pasta alla Gricia is Roman simplicity at its finest — explore chickpeas and pasta in Pasta e Ceci for a heartier bowl, discover the full regional story in Pasta Recipes and Their Italian Region, or go fresh and summery with Pesto Roasted Tomatoes and Burrata.

Pour yourself a glass of Gratsi White! Next, take a large pot, boil your water and salt it well once it hits a boil. Stop cooking when the pasta is al dente. Remove the pasta while keeping the hot pasta water in the pot.  Meanwhile, Slice the guanciale into small cubes. 

In a large pan add the olive oil and guanciale, cook on medium heat until it' crispy on the outside with you desired tenderness inside. Once the fat has rendered, turn down the heat and add a splash of pasta water to keep the meat tender and soft.

When the pasta is cooked al dente, remove from the heat and drain, keeping some of the pasta water in reserve.  Add the pasta to the pan, turn up the heat, and toss using tongs to coat the pasta, bringing the ingredients together. Mix in a splash of the reserved pasta water to enrich and give a glossy shine. The starch in the pasta water will bind the dish together with the fat to produce a rich and savory sauce Remove from the heat, add a pinch or two of freshly ground pepper, and the grated Pecorino Romano and toss again. Optional: Top with fresh basil and red pepper flake Serve immediately. Salute!