Pasta Alla Gricia

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Bring a large pot of water to a rolling boil and add the salt.

   Ongeveer 5 min

2. 2

   While the water heats, place the guanciale in a large cold skillet over medium-low heat.

   Tip van de kok: Starting with a cold pan helps render the fat slowly and evenly.

3. 3

   Cook the guanciale, stirring occasionally, until it is golden brown and crispy and its fat has rendered, about 8-10 minutes.

   Ongeveer 10 min

   Tip van de kok: Do not rush this step; slow rendering creates the best flavor and texture.

4. 4

   Remove the crispy guanciale from the skillet with a slotted spoon and set aside, reserving all the rendered fat in the pan.

   Ongeveer 1 min

5. 5

   Add the spaghetti to the boiling salted water and cook according to package directions until al dente.

   Ongeveer 8 min

   Tip van de kok: Reserve at least one cup of the starchy pasta water before draining.

6. 6

   While the pasta cooks, add about half of the black pepper to the skillet with the rendered guanciale fat and cook for 30 seconds until fragrant.

   Ongeveer 1 min

   Tip van de kok: Toasting the pepper enhances its aroma and flavor.

7. 7

   Once the pasta is al dente, use tongs to transfer it directly into the skillet with the guanciale fat and pepper.

   Ongeveer 1 min

   Tip van de kok: Don't drain the pasta completely; a little extra starchy water helps create a creamy sauce.

8. 8

   Add about half a cup of the reserved pasta water to the skillet and toss vigorously to coat the pasta.

   Ongeveer 1 min

9. 9

   Gradually add the pecorino romano cheese, tossing constantly and adding more pasta water a tablespoon at a time as needed, until a creamy sauce forms that clings to the pasta.

   Ongeveer 2 min

   Tip van de kok: The key to a creamy sauce is emulsifying the fat, cheese, and pasta water by constant tossing.

10. 10

    Stir in most of the crispy guanciale, reserving a small amount for garnish.

11. 11

    Serve immediately, garnished with the remaining crispy guanciale, extra pecorino romano cheese, and a generous sprinkle of fresh black pepper.