Description
Bucatini alla Gricia is a classic Roman pasta dish made with simple ingredients that create a rich and flavorful sauce.
Ingredients
Scale
- 8 ounces bucatini pasta
- 4 ounces guanciale, diced (or pancetta if unavailable)
- 1 cup grated Pecorino Romano cheese
- 1 teaspoon freshly cracked black pepper
- Salt, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet over medium heat, add the diced guanciale. Cook until it becomes crispy and golden, about 5-7 minutes. Remove from heat and set aside.
- Add the drained bucatini to the skillet with the guanciale (with the rendered fat). Toss to combine.
- Gradually add the grated Pecorino Romano cheese and a splash of the reserved pasta water, stirring continuously until the cheese melts and forms a creamy sauce. If the sauce is too thick, add more pasta water as needed.
- Stir in the freshly cracked black pepper and season with salt to taste.
- Serve immediately, garnished with additional Pecorino Romano cheese and chopped parsley if desired.
Notes
- For a spicy kick, add a pinch of red pepper flakes while cooking the guanciale.
- Substitute guanciale with high-quality bacon for a different flavor profile, keeping in mind that it will be less traditional.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 0g
- Sodium: varies
- Fat: 25g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: varies
- Protein: 20g
- Cholesterol: varies
Keywords: Bucatini alla Gricia, classic Italian pasta, Roman cuisine