Posted in Recipes

Pasta Gricia with Truffle

Pasta Gricia with Truffles 1

A few weeks back, I did a post featuring the Italian cured hog jowl meat known as Guanciale and I included a picture of a Spaghetti Carbonara I made using it. There are two fairly famous Italian dishes made using Guanciale (or sometimes Pancetta, or else regular bacon) and these are the aforementioned Pasta Carbonara and Pasta Amatriciana. Both of these are descendants of a simpler dish known as Pasta alla Gricia, which is basically pasta tossed in the pan with cooked Guanciale, generous amounts of pepper, grated cheese and sufficient pasta water to make a rich ‘sauce’.

Today, I am using the ‘alla Gricia’ style as my base but I am creating a ‘descendant’ version by adding sliced black truffle along with some brocollini for a little color and texture… Continue reading “Pasta Gricia with Truffle”