Pasta alla Gricia with Silvered Sugar Snap Peas
Pasta alla gricia is a very simple Roman pasta dish consisting of guanciale (cured pork jowl) and pecorino. As I do with many traditional Italian dishes, I use the classic as a springboard for improvisation, says chef Joshua McFadden of Ava Gene's in Portland. Here I add very thinly sliced snap peas, which creates an amazing texture as well as adds a fresh green note to the otherwise quite rich pasta. And I use my Cacio e Pepe Butter as a perfect shortcut, once again demonstrating that a well-stocked larder means delicious food in minutes.
Pasta alla gricia is a very simple Roman pasta dish consisting of guanciale (cured pork jowl) and pecorino. As I do with many traditional Italian dishes, I use the classic as a springboard for improvisation, says chef Joshua McFadden of Ava Gene's in Portland. Here I add very thinly sliced snap peas, which creates an amazing texture as well as adds a fresh green note to the otherwise quite rich pasta. And I use my Cacio e Pepe Butter as a perfect shortcut, once again demonstrating that a well-stocked larder means delicious food in minutes.
- kosher salt and freshly ground pepper
- 3 ounces guanciale or pancetta diced or chopped
- ounces extra-virgin olive oil
- 8 ounces spaghetti fettuccine, or tagliatelle
- 1 pound sugar snap peas strings pulled off, peas very thinly sliced on a sharp angle (so
- 6 tablespoons cacio e pepe butter
- tablespoons pecorino romano cheese for grating
- Carbohydrate 50.89873378129 g
- Cholesterol 0 mg
- Fat 1.08295178262 g
- Fiber 4.76271980229136 g
- Protein 10.56870221448 g
- Saturated Fat 0.201281614049 g
- Serving Size 1 1 Serving (192g)
- Sodium 298.622866472 mg
- Sugar 46.1360139789986 g
- Trans Fat 0.340194277251 g
- Calories 258 calories
Step-by-step
- Bring a large pot of water to a boil and add salt until it tastes like the sea.
- Put guanciale and 2 tsp. olive oil into a skillet or Dutch oven that's large enough to hold all the pasta. Cook until it's lightly crisped and most of the fat has rendered out, 9 to 12 minutes. Take skillet off the heat and spoon off fat except for about 1 tbsp.
- When water is boiling, add pasta and cook according to package directions until almost al dente. When pasta is almost ready, add snap peas to pasta pot.
- Put skillet back over medium heat to reheat guanciale gently. With a ladle or a measuring cup, scoop out about 1/2 cup of pasta cooking water. Drain pasta and snap peas and add them to skillet along with cacio e pepe butter. Toss well to incorporate, adding a few drops of pasta water in order to make a cloaking, creamy sauce. Taste and adjust with more salt or pepper, though you probably won't need any.
- Transfer to serving bowls and top with grated pecorino. Serve right away.
Pasta alla Gricia with Silvered Sugar Snap Peas: A Weeknight Wonder
As a busy mom, juggling work, kids' activities, and everything in between, finding time to cook a delicious and satisfying meal can feel like a Herculean task. But I've learned that a little ingenuity and a well-stocked pantry can make all the difference. This Pasta alla Gricia recipe is my go-to for those nights when I need something quick, flavorful, and impressive enough to please even the pickiest eaters (mine included!).
Traditional Pasta alla Gricia, a Roman classic, is a testament to the magic of simple ingredients. The rich, salty guanciale (cured pork jowl) and sharp pecorino romano create a symphony of flavors that's both comforting and sophisticated. But I like to add my own personal twist: vibrant, thinly sliced sugar snap peas. This adds a beautiful pop of color and a delightful crunch that elevates the dish to a whole new level. They also provide a welcome freshness that cuts through the richness of the guanciale and cheese.
The beauty of this recipe lies in its simplicity and flexibility. You can easily adapt it to whatever pasta you have on hand – spaghetti, fettuccine, or even tagliatelle work beautifully. And if you're short on time (as I often am!), you can use pre-sliced sugar snap peas or even substitute with another fresh vegetable, like asparagus or spinach. The key is to maintain the balance of salty, rich, and fresh flavors.
The magic ingredient: Cacio e Pepe butter. This shortcut is a game changer. It adds an intense depth of flavor and creamy texture in a fraction of the time it would take to make a traditional sauce. But if you don't have it handy you can always whip up a simple sauce by combining some of the pasta water with the rendered guanciale fat and grated Pecorino Romano. Let me share a little secret: don’t be afraid to experiment with the amount of cheese. Pecorino Romano has a strong flavor, so start small and add to taste to avoid overwhelming the dish.
This pasta dish isn’t just a meal; it's a testament to the power of fresh, high-quality ingredients. The crisp guanciale, the sweet snap peas, and the sharp pecorino create a taste explosion that is guaranteed to bring joy to your dinner table, no matter how hectic your day has been. It’s a dish that feels both indulgent and healthy – a perfect balance for those of us who strive for both deliciousness and nutritional value.
So, the next time you're looking for a quick, easy, and incredibly satisfying weeknight dinner, give this Pasta alla Gricia with Silvered Sugar Snap Peas a try. It's a recipe that proves good food doesn’t have to be complicated or time-consuming – it just needs a touch of creativity and a whole lot of love.
Tips for Success:
- Don't overcook the pasta: Aim for al dente, so it retains its texture and bite.
- Use high-quality ingredients: The flavor of this dish depends heavily on the quality of the guanciale and pecorino romano.
- Don't be afraid to experiment: Feel free to add other vegetables or spices to suit your taste.
- Serve immediately: The best way to enjoy this pasta is when it’s hot and fresh.
