Gricia - pronounced gree-cha - is often described as a "white amatriciana," or "carbonara without eggs" because they share their basic ingredients, but this descriptions don't give Gricia the credit it deserves.
 
In fact, combining guanciale (cured pork cheek), pecorino romano cheese, black pepper and a hint of pasta water you can create a silky and crispy sauce with a flavour that packs a punch.
 
INGREDIENTS:
 
• 160g | 5.6oz macaroni or rigatoni pasta
• 120g | 4.2oz guanciale
• 160g | 5.6oz Pecorino cheese
• black peppercorns to taste
• 1 handful of coarse sea salt for cooking water
 
STEP by STEP:
 
1. Chop and sizzle the guanciale on low heat, once crispy separate it from its sizzling fat and set aside
2. Grind the peppercorns and grate finely the Pecorino cheese
3. Bring the cooking water to boil, salt it and add the macaroni or rigatoni pasta
4. When cooked, without throwing away the cooking water, drain the pasta and add it to the pan with the warm guanciale melted fat
5. Add the freshly grinded black pepper and stir thoroughly
6. Add 60g | 2.1oz of Pecorino cheese, some cooking water and stir thoroughly – repeat this step twice
7. Let it rest for 2 minutes…
8. Plate it and add the crispy guanciale and the remaining Pecorino cheese on top 😋

 #cookingwithguanciale #macaronirecipe #traditionalfood #ASMRrecipe #crispyguanciale #romanrecipe #ItalianFoodHarmony

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