Sandro Fioriti's Pasta Alla Gricia
Updated Aug. 3, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound bucatini or rigatoni
- 1tablespoon extra virgin olive oil
- 1small onion, sliced thin
- 6ounces guanciale, in 1-inch slivers ¼-inch thick
- Freshly ground black pepper
- ⅓cup grated aged pecorino cheese, more for serving
Nutritional analysis per serving (6 servings)
421 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 14 grams protein; 240 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil and add bucatini or rigatoni.
- Step 2
Meanwhile, place a 12-inch skillet over medium heat, add olive oil, onion and guanciale. Cook until onion is translucent and barely starting to brown. Remove from heat.
- Step 3
When pasta is al dente, drain it, reserving 1 cup pasta water. Transfer pasta to skillet, place over medium-low heat and toss with guanciale and onion. Season with salt and generously with pepper; fold in about half the pasta water and the cheese. Toss, adding more pasta water as needed to help cheese coat pasta. Check seasoning and serve, with more cheese on the side.
Private Notes
Comments
I’m making this for the second time tonight. I get the guanciale from my local farmer’s market. It’s lightly smoked and it gives the dish a fabulous flavor. Since The directions say to add water from the pasta, I lift it out of the pot directly into the pan with a strainer. One less thing to wash!
This was one of the most disappointing NYT recipes ever. At the end of the day, I am convinced that you can't make palatable pasta out of onion, guanciale, cheese and water. Did anyone who made this really like it???
I’m making this for the second time tonight. I get the guanciale from my local farmer’s market. It’s lightly smoked and it gives the dish a fabulous flavor. Since The directions say to add water from the pasta, I lift it out of the pot directly into the pan with a strainer. One less thing to wash!
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