Tagliatelle Gricia | Tagliatelle from Grisciano

Another one of my favorites I need to share. This traditional Roman pasta dish I learned to make at Di Qua, a quaint little cafe near the Spanish Steps. We visit this eatery every time we are in Rome because we love the food, the service, and the ambiance. Gricia is the foundation for two beloved and famous sauces originating in the Italian capital, La Carbonara, just add egg, and Amatriciana, add tomatoes. I use a small onion for these two sauces instead of shallots, but I encourage you to try it both ways and see which one you like the best.

The secret to making this simple pasta sauce is to use quality ingredients and to add a bit of the pasta water before draining the pasta. Serve with a glass of Valente Spumante Brut from Abruzzo made with 100% Montonico grapes. The bubbles compliment the saltiness of the pasta sauce, so satisfying. Salute!

Receipt Date: August 11, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

8 ounces Pancetta, cut into small pieces

2 Shallots, minced

1 tablespoon EVOO

3 cups Pecorino Cheeses, grated

Lots of Freshly Cracked Black Pepper

1 pound Tagliatelle, cooked al dente as directed

Directions

Bring a large pot of water to a boil and add a pinch of sea salt and the pasta, cook as directed until al dente. In the meantime, heat the EVOO in a saute pan over medium heat. Add the pancetta and cook until the fat begins to render about 5 minutes. Stir in the shallots with a pinch of salt and a splash of wine. Once the pancetta is browned and shallots are softened, remove from heat. Add a few spoonfuls of pasta water before draining the pasta. Stir in the Pecorino and black pepper, combining the fat, pasta water, pancetta bits, cheese, and black pepper into a creamy sauce. Transfer the pasta into the pan, tossing to coat evenly. Serve immediately with a sprinkle of Pecorino.