TONNARELLI

ALLA GRICIA

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. Try out Misa and Cristina's easy and delicious recipe below.

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

TONNARELLI ALLA GRICIA

Baking Equipment needed: 

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  • Deep pasta pot

  • Large deep skillet or frying pan

  • Wooden spoon

  • Colander

  • Empty stomachs

  • Deep serving plate

Ingredients:

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  • 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

  • 1 cup of dry white wine

  • Sea salt

RECIPE

COOK TIME: 25-30 Min.

Serves 6 people 

  1. Cut the guanciale into, small thin strips  O Leave the fat on the guanciale for flavor.

  2. Boil the water with a 1 Tbsp of sea salt

  3. Fry the Guanciale in a the skillet, stirring occasionally until the guanciale is golden-brown and crispy. Deglaze the pan with a cup of white wine and stir. Once you can no longer smell alcohol from the wine, turn off the heat and set to the side.

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

  5. Once the tonnarelli is al dente (approx. 8 minutes), strain the pasta water into a bowl (don't throw it down the sink) and add the tonnarelli to the skillet where the guanciale is waiting.

  6. Turn the flame back on underneath the skillet to medium-high, add a few tablespoons of the starchy pasta water to the pasta & guanciale and stir.

  7. Next sprinkle on the pecorino cheese and once it melts you are ready to serve the most amazing delicious pasta, possibly on earth. O

CRISTINA & MISA

Written by The Recipe Hunters:

Leila Elamine and Anthony Morano