Pasta alla Gricia

Pasta alla Gricia is a classic Roman dish that beautifully combines the flavors of guanciale, black pepper, and pasta, all while being completely dairy-free. This simple yet elegant dish is perfect for a satisfying lunch, showcasing the rich taste of its few high-quality ingredients.

Ingredients

• Spaghetti - 160 grams
• Guanciale (or pancetta) - 100 grams, diced
• Extra virgin olive oil - 1 tablespoon
• Black pepper - 1 teaspoon, freshly cracked
• Salt - to taste
• Pasta cooking water - reserved (about 1 cup)

Steps

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced guanciale and cook, stirring occasionally, until it's crispy and golden brown, about 5-7 minutes.
3. Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta.
4. Add the drained spaghetti to the skillet with the guanciale. Toss to combine and coat the pasta with the rendered fat.
5. Gradually add the reserved pasta water, a little at a time, while tossing the pasta to create a creamy sauce.
6. Stir in the freshly cracked black pepper and season with additional salt if needed. Continue tossing until everything is well combined and the sauce clings to the pasta.
7. Serve immediately, garnishing with more black pepper if desired.

Nutrition

• Calories: 600
• Protein: 20 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 30 mg
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from guanciale, which helps in muscle building and repair.
• Contains healthy fats from olive oil, which are beneficial for heart health.

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