TONARELLI ALLA GRICIA RECIPE & FILM

CAPTURED BY THE RECIPE HUNTERS IN ITALY

Tonnarelli is like spaghetti but instead of being rounded it's sides are square and it is made of egg. When you combine tonnarelli with guanciale (cured pork cheek), pecorino cheese, and white wine, you get the classical Roman dish: Tonnarelli alla Gricia. The origins of this dish trace back to a time before tomatoes existed in Italy. 

Don't forget the recipe video at the bottom!!!

TONNARELLI ALLA GRICIA

Baking Equipment needed: 

  • Saute pan

  • Deep serving plate

  • Wooden spoon

Ingredients:

  • 500 g of tonnarelli 

  • 250 g of guanciale (if you can’t find guanciale, you can use pancetta but don’t tell any Romans)

  • 100 g of grated pecorino cheese

  • White wine

  • Fine sea salt x

RECIPE

COOK TIME: 25 Min.

Serves 6 people 

  1. Boil 6-8 cups of water with 1 Tbsp of sea salt

  2. Cut the guanciale into small thin strips

  3. Fry the guanciale in a the skillet, stirring occasionally until the guanciale is golden brown and crispy.

  4. Deglaze the pan with a cup of white wine. O Once you can no longer smell alcohol from the wine, turn off the heat and set to the side.

  5. Once the water begins to boil, plop in the tonnarelli and stir using a wooden spoon.

  6. Once the tonarelli is al dente (approx. 8 minutes), using a straining spoon add the tonarelli to the skillet where the guanciale is waiting.

  7. Turn the flame back on underneath the skillet, add a few tablespoons of the starchy pasta water to the pasta and guanciale and stir. Next sprinkle on the pecorino cheese.

  8. Once the cheese has melted into the pasta, you may serve the most amazing delicious pasta, possibly on earth.

Written by The Recipe Hunters:

Leila Elamine and Anthony Morano

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