Barilla Cellentani Pasta Alla Gricia

This recipe features guanciale, pecorino romano, and traditional Roman flavors for a truly authentic culinary experience.

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Skill
Beginner
Diet
High Protein

Italian Phrase to Know: Amo la pasta (I love pasta)

Savour the taste of ancient Rome with our irresistible Barilla Cellentani Pasta Alla Gricia, a culinary masterpiece that transports you back in time to the heart of Lazio. This dish, featuring spiral-shaped Barilla Cellentani enveloped in a luscious sauce of guanciale, pecorino romano cheese, and black pepper, is more than just a meal—it's a journey through centuries of tradition and flavour. As you prepare to explore the wonders of ancient Rome, from the awe-inspiring Colosseum to the grandeur of the Pantheon, let the anticipation of culinary delight guide your steps. And when you finally sit down to indulge in this exquisite recipe dish, let the Italian phrase "amo la pasta" echo through your mind, a testament to the timeless love affair between Italians and their beloved pasta.

Best paired with Ruffino Chianti DOCG

Origin: Italy

Taste profile: Chianti is Ruffino's original wine, and one of the world's most recognized Tuscan wines. The wine is extra dry, medium-bodied and well-structured. Enjoy aromas and flavours of chestnut, leather, rye bread and red berry fruit, with spicy notes and a touch of pepper. 

Recipe credit: Pina Bresciani of @pinabresciani

Ingredients 3 Number of Servings

3/4 box Barilla Cellentani Pasta

1 cup guanciale cut into strips

2 ½ cups (120g) grated pecorino romano

Salt and pepper to taste

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Instructions

  • Bring a pot of water to boil and just before it begins boiling, add guanciale into a large cold pan that will also eventually fit the pasta.

  • Once water is boiling, add salt and Barilla Cellentani pasta and cook until just before al dente. Reserve some pasta water.

  • Turn the heat up to medium and let guanciale cook until crispy - about 10-15 minutes. Remove from the pan, but keep the rendered fat.

  • Add pasta to the pan (still over medium heat) with the rendered guanciale fat. Add a ladle of pasta water.

  • While the pasta is finishing in the pan, add the grated pecorino, black pepper and pasta water in a bowl, and mix with a fork until a paste forms. 

  • Let the pasta cook for a few minutes until al dente, so it releases its starches and a creamy consistency starts to form when mixed with the guanciale fat. Add more pasta water if needed. There should be a little bit of liquid left at the bottom of the pan but it shouldn't be completely dry. Remove the pan from the heat.

  • Add the pecorino paste to the pasta. Mix with a wooden spoon. If pecorino cream needs to be thinned out more, add more pasta water.

  • Add the guanciale and mix again until evenly distributed in the pasta.

  • Plate and top with additional black pepper and grated pecorino if desired. Enjoy!

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