Caprese Salad
Italian National FoodCaprese salad, referred to as "Insalata Caprese" in Italian, is a quintessential dish that captures the fundamental principles of Italian culinary tradition. Originally from the…
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 stands among Rome’s most elemental preparations, a celebration of three ingredients rendered through careful technique. Strips of cured pork jowl—guanciale—are slowly rendered in a wide skillet until their fat turns translucent and their edges attain a delicate crispness. Meanwhile, penne is cooked in generously salted water to a precise al dente, then lifted directly into the skillet. A measure of the starchy cooking liquid binds with the warm fat as the pasta is tossed, forming a silky coating without cream. Finally, finely grated Pecorino Romano and a dusting of freshly cracked black pepper are worked in off the heat, creating a gently cohesive emulsion that clings to each tube. Served at once, the dish offers a succinct balance of savory depth, sharp cheese, and the tactile resistance of perfectly cooked pasta.
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.
Caprese salad, referred to as "Insalata Caprese" in Italian, is a quintessential dish that captures the fundamental principles of Italian culinary tradition. Originally from the…
Soppressata pizza represents a thoughtful integration of Italy's extensive culinary traditions with modern flavor inclinations. Along with fresh mozzarella, spicy chiles, and a bit of…
Pizzaiola, meaning "pizza-style," is a rustic and savory Italian dish that embodies the essence of traditional Italian cuisine. Usually seasoned with oregano and other herbs…
Panzanella, or panmolle, is a Tuscan bread salad that embodies the core characteristics of Italian summer cuisine. The origins can be identified in the 16th…
Pizza Margherita represents a quintessential aspect of Italian cuisine, characterized by its simplicity and elegance. Made from particular ingredients, San Marzano tomatoes, fresh mozzarella cheese,…
