Introduction
Alla Gricia, one of Rome's iconic pasta dishes, is simplicity at its finest. Featuring guanciale, Pecorino Romano, and black pepper, this dish is often referred to as the precursor to Carbonara. Cooking it on the Arteflame grill introduces a subtle smoky depth, enhancing its rich, savory flavors.
Ingredients
- 12 oz guanciale (cut into small cubes or strips)
- 12 oz pasta (rigatoni, spaghetti, or bucatini)
- 1 cup freshly grated Pecorino Romano cheese
- 1 tsp freshly cracked black pepper
- Salt (for pasta water)
- 1 tbsp olive oil (optional, for cooking guanciale)
Instructions
Step 1: Fire Up the Arteflame Grill
- Light your Arteflame grill using vegetable oil-soaked napkins under firewood. Allow it to heat up for about 20 minutes.
- Place a pot of salted water on the grill’s flat cooktop and bring it to a boil for cooking the pasta.
Step 2: Cook the Pasta
- Add the pasta to the boiling water and cook until al dente, according to the package instructions.
- Reserve about 1 1/2 cups of the pasta cooking water before draining the pasta.
Step 3: Cook the Guanciale
- Place a cast-iron skillet or pan on the flat cooktop near the center for medium-high heat.
- Add the guanciale and cook until it becomes golden and crispy, stirring occasionally. If the guanciale is lean, add a drizzle of olive oil to help render the fat.
- Remove the skillet from the heat once the guanciale is crispy, leaving the rendered fat in the pan.
Step 4: Combine Pasta and Guanciale
- Add the cooked pasta directly into the skillet with the rendered fat and guanciale.
- Toss the pasta in the fat to coat it evenly, then move the skillet to a cooler part of the cooktop.
Step 5: Add Cheese and Pepper
- Sprinkle in the grated Pecorino Romano cheese and freshly cracked black pepper.
- Gradually add the reserved pasta water, a little at a time, tossing continuously to create a creamy sauce that clings to the pasta.
Step 6: Serve
- Transfer the Alla Gricia to serving plates and garnish with extra Pecorino Romano and black pepper.
- Serve immediately and enjoy the rich, smoky flavors of this Roman classic.
Tips
- Guanciale is Key: For authentic flavor, use guanciale instead of pancetta or bacon.
- Balance the Salt: Be mindful of the saltiness of guanciale and Pecorino when seasoning the dish.
- Emulsify the Sauce: The combination of pasta water, fat, and cheese creates the signature creamy sauce.
Variations
- Vegetarian Gricia: Substitute guanciale with grilled mushrooms or zucchini.
- Spicy Gricia: Add a pinch of red chili flakes for a kick of heat.
- Herb-Infused Gricia: Stir in fresh parsley or thyme for an aromatic twist.
- Garlic Gricia: Sauté a clove of minced garlic with the guanciale for extra depth.
- Smoky Gricia: Grill the guanciale over the open flame before incorporating it into the dish for an enhanced smoky flavor.
Pairings
- Salad: Serve with a crisp Caesar or arugula salad.
- Wine: Pair with a dry white wine like Sauvignon Blanc or a light red like Pinot Noir.
- Bread: Accompany with crusty grilled bread to mop up the creamy sauce.
Conclusion
Alla Gricia on the Arteflame grill transforms a Roman classic into a smoky, indulgent delight. With its simple ingredients and bold flavors, this dish is perfect for any occasion, from a casual weeknight dinner to an elegant outdoor gathering.
