A symphony of flavor, alla gricia sauce combines the peppery bite of cacio e pepe with the savory elements of carbonara. The key is patience: finishing the noodles in the pan with pasta water ensures a velvety sauce.
LINGUINE ALLA GRICIA
Serves 6
INGREDIENTS
▢ 1 box Linguine
▢ 8 oz guanciale, cut into 1/4-inch pieces
▢ 1 tbsp freshly ground black pepper
▢ 1/2 cup Pecorino Romano, freshly grated
▢ Extra Virgin Olive Oil for finishing
DIRECTIONS
- Heat a large pan over medium-low heat. Add the guanciale and render the fat until translucent and crispy (about 20 minutes). Remove from heat, add black pepper, and set aside.
- Boil water in a large pot, season with salt, and cook the linguine for 6 minutes. Reserve 1 cup of pasta water and drain.
- Reheat the pan with guanciale over medium heat. Toss the linguine with ¼ cup of pasta water, stirring until absorbed. Add Pecorino Romano and continue tossing until a velvety sauce forms. Adjust with more water if needed.
- Serve with a drizzle of extra virgin olive oil.
- Mangiamo.
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