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Characterized by its simplicity, premium ingredients, and strong flavors, Penne Alla Gricia is a classic Roman pasta dish that best embodies the core of Italian cuisine. Its name comes from the town of Grisciano in the province of Rieti; the beginnings are with shepherds in the Apennine Mountains. Four main ingredients make up this dish: black pepper, Pecorino Romano cheese, cured pork cheek, penne pasta.
Start by salted boiling water cooking the pasta until it reaches an al dente texture. Sauté chopped guanciale in another pan until it crisps and the fat is fully rendered. Pull the pasta from the boiling water and toss it into the pan holding the guanciale. For best flavor mix the pasta with freshly ground black pepper and grated Pecorino Romano cheese. To get a creamy sauce consistency, use very little pasta cooking water.
Representing Roman cuisine, Penne Alla Gricia embodies the ideas of “cucina povera,” whereby simple, readily available ingredients are deftly transformed into delicious meals. Often valued as a comforting evening meal or a festive gathering highlight, this dish forms a basic component in Roman trattorias and homes.
Modern variations call for using different pasta forms, deglaying the pan with white wine, and adding garlic to improve taste sensations. Popular both in Italy and abroad, Penne Alla Gricia shows how brilliantly flavors can be created from just a few main ingredients in Italian cuisine.
4
servings10
minutes15
minutes550
kcalPenne alla Gricia is a quintessential Roman pasta dish that exemplifies the simplicity of Italian gastronomy. It is regarded as the precursor to Amatriciana and Carbonara, utilizing premium ingredients to provide a robust and gratifying flavor. The recipe entails preparing guanciale, cooking pasta, and amalgamating the pasta and guanciale in a skillet. The sauce is prepared by incorporating reserved pasta water into the skillet while stirring continuously to achieve a creamy emulsion. The cheese and pepper are subsequently incorporated, and the sauce is served promptly. The efficacy of Penne alla Gricia depends on the quality of its components, including genuine guanciale and Pecorino Romano. The dish is optimally savored immediately post-preparation to fully appreciate its creamy consistency and rich flavors.
400g penne pasta
200g guanciale (cured pork jowl), cut into strips
100g Pecorino Romano cheese, freshly grated
Freshly ground black pepper, to taste
Salt, for pasta water
Italian cuisine, with its emphasis on fresh ingredients, regional specialties, and time-honored cooking methods, has become synonymous with comfort, conviviality, and gastronomic excellence.
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