Pasta Alla Gricia is a classic Roman dish known for its simplicity and rich flavors.
Made with just a few ingredients, this pasta showcases the delicious combination of savory cured pork, Pecorino Romano cheese, and freshly cracked black pepper.
It’s a delightful dish that is sure to impress your family and friends.
Chef Jean-Pierre demonstrates how to make Pasta Alla Gricia, a classic Roman pasta dish, emphasizing the use of guanciale or pancetta if guanciale is unavailable, and Pecorino Romano cheese.
He highlights the importance of using minimal water for cooking pasta to retain the starch, which helps create a creamy sauce without adding cream.
Chef Jean-Pierre roasts black pepper to enhance its flavor and grates Pecorino Romano cheese finely to ensure it melts smoothly into the pasta.
The dish involves slowly rendering the fat from guanciale or pancetta to achieve a flavorful and creamy texture without burning the meat.
The video concludes with Chef Jean-Pierre assembling the dish, adding more cheese.
