Pasta alla grica: Italian recipe
Miscellaneous / / April 02, 2023
Cut the guachale into small pieces. Pour into a heavy-bottomed skillet and cook over low heat, stirring occasionally, 10 to 12 minutes. The fat should melt and the guanchale should turn golden.
Guanchale is dry-cured pork cheek. It can be replaced with raw smoked bacon or brisket with a high fat content.
Meanwhile, boil the pasta in well-salted boiling water. Cook it 1 minute less than indicated on the package. Grate the cheese on a fine grater.
Transfer the fried guanchale pieces to a plate. Leave about 4-5 tablespoons of fat in the pan, remove the excess.
Stir in freshly ground pepper and pour in about 1½ cups of hot pasta water. Cook for about 1 minute over high heat, stirring vigorously to emulsify.
Add the pasta to the sauce and cook, stirring, for 3-4 minutes. Add more liquid from the pasta if needed.
Turn off the fire. Add guanchale and half the cheese, mix well. Divide the pasta onto plates and sprinkle with the other half of the cheese.