Tonnarelli alla Gricia

Serves 1
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Directions

  1. 1Cook the guanciale on low heat in a pan until crispy.
  2. 2Cook the guanciale on low heat in a pan until crispy.
  3. 3Cook the guanciale on low heat in a pan until crispy.
  4. 4Rest the crispy guanciale on some paper towel to absorb extra fat.
  5. 5Rest the crispy guanciale on some paper towel to absorb extra fat.
  6. 6Rest the crispy guanciale on some paper towel to absorb extra fat.
  7. 7In a bowl, combine some pasta water, black pepper, half of the rendered guanciale fat, and all of the pecorino.
  8. 8In a bowl, combine some pasta water, black pepper, half of the rendered guanciale fat, and all of the pecorino.
  9. 9In a bowl, combine some pasta water, black pepper, half of the rendered guanciale fat, and all of the pecorino.
  10. 10Mix everything together with a spoon to create a paste.
  11. 11Mix everything together with a spoon to create a paste.
  12. 12Mix everything together with a spoon to create a paste.
  13. 13To the pan with the other guanciale fat, add a ladle of pasta water and a bit of black pepper.
  14. 14To the pan with the other guanciale fat, add a ladle of pasta water and a bit of black pepper.
  15. 15To the pan with the other guanciale fat, add a ladle of pasta water and a bit of black pepper.
  16. 16Finish cooking the al dente pasta in this liquid, allowing it to absorb the flavors and create a creamy layer.
  17. 17Finish cooking the al dente pasta in this liquid, allowing it to absorb the flavors and create a creamy layer.
  18. 18Finish cooking the al dente pasta in this liquid, allowing it to absorb the flavors and create a creamy layer.
  19. 19Let the pasta rest for a couple of minutes.
  20. 20Let the pasta rest for a couple of minutes.
  21. 21Let the pasta rest for a couple of minutes.
  22. 22Add the pecorino and guanciale fat cream to the pasta.
  23. 23Add the pecorino and guanciale fat cream to the pasta.
  24. 24Add the pecorino and guanciale fat cream to the pasta.
  25. 25Add half of the guanciale into the pasta.
  26. 26Add half of the guanciale into the pasta.
  27. 27Add half of the guanciale into the pasta.
  28. 28Plate the pasta.
  29. 29Plate the pasta.
  30. 30Plate the pasta.
  31. 31Add more guanciale on top.
  32. 32Add more guanciale on top.
  33. 33Add more guanciale on top.

Ingredients

  • black pepper
  • black pepper
  • black pepper
  • tonnarelli
  • tonnarelli
  • tonnarelli
  • guanciale
  • guanciale
  • guanciale
  • pecorino
  • pecorino
  • pecorino
  • pasta water
  • pasta water
  • pasta water

Equipment

panpaper towelbowlspoon