How to make
To prepare the pasta alla gricia - Pasta Gricia (No Egg Carbonara), which is an original recipe from Rome, first prepare the guanciale:
Cut it into half-centimeter thick slices. Then remove the skin.
Cut it into strips. Put a pot of salted water on the stove to boil.
Pour the guanciale into a COLD! pan and fry it over medium-high heat for about 10 minutes, stirring frequently so that it does not burn - if you are using guanciale, it is important to start in a cold pan so that it can release all its fat!
When becomes golden brown, add a little of the hot pasta water and let it boil for about 30 seconds. Then remove the guanciale and set it aside, LEAVING! the cooking juices in the pan.
Meanwhile, the pasta water will be boiling, so cook the pasta for 2-3 minutes less than the time indicated on the package. Grate the Pecorino cheese (you can substitute Parmesan because Pecorino is a sheep's cheese and its flavor is very strong) using a fine grater and set aside. Pour a ladle of the pasta cooking water into the pan with the still warm guanciale fat and stir to create an emulsion.
Strain the pasta into the pan and bring to a boil, stirring frequently so that the starch released by the pasta mixes with the fat in the sauce to create a creamy sauce. I personally add black pepper at this point, as the water releases its flavor and it becomes quite tasty.
When the pasta is al dente, remove the pan from the heat and sprinkle with the grated pecorino cheese. If you don't like it al dente, as it is a bit firmer, you can prepare it according to your taste.
Finally, add the fried guanciale and stir one last time.
Serve the Carbonara pasta immediately and add ground black pepper to taste.
Enjoy this dish and tell me if it worked out for you!
Find out why Carbonara is the most famous pasta in the world.
