Pasta alla Gricia Recipe

This dish was easy and delicious. I would recommend cooking the pasta a couple minutes longer before adding it to the sauce. I would recommend not using the time listed for finishing the pasta in the sauce as a guide in the recipe. Mine took quite a bit longer to fully cook. Just make sure you reserve plenty of pasta water as you may end up reducing multiple times before the pasta is done. One other note. You do not need olive oil to cook the guanciale. It kind of puzzled me that it was in the recipe at all. There is more than enough rendered fat from the guanciale itself to make the sauce.

Ratio of rendered fat to pasta and water needs to be watched out. More pasta gives more starch and fat emulsifies better. Also, it either needs to be eaten fast and hot, or the sauce should be runny. Because pasta tends to absorb all water while Colling down leaving only fat. More cheese might help.woth the problem and help.stabiloze the emulsion