Pastina alla Gricia

This Pastina alla Gricia is a twist on one of the oldest Roman pasta dishes. It takes all the flavors of classic Spaghetti alla Gricia — crispy guanciale, black pepper, and Pecorino Romano — and transforms them into a rich, glossy one-pot dish.

Ingredients:

1 cup pastina (acini di pepe, stelline, etc.)

3.5 cups low-sodium chicken broth

4 oz guanciale or pancetta, diced

1 teaspoon freshly cracked black pepper,

1 cup finely grated Pecorino Romano cheese (more to taste)

Salt, if needed

Instructions:

1. Place the guanciale in a cold pan. Set heat to medium and cook, stirring occasionally, until the fat renders and the guanciale is golden and crisp. Remove the guanciale with a slotted spoon and set aside, leaving the fat in the pan.

2. Add the cracked black pepper to the fat and stir for about 30 seconds until fragrant.

3. Add the pastina and stir for about 1-2 minutes to coat in the fat and toast.

4. Pour in 3.5 cups broth, add a pinch of salt, and bring to a gentle boil. Reduce to a simmer and cook, stirring frequently, until the pastina is tender, about 10 minutes.

5. Remove from heat and let sit for about 30 to 60 seconds. Gradually stir in the Pecorino in 2 additions, stirring vigorously to emulsify.

6. Stir in the crispy guanciale. Taste and adjust pepper or salt as needed. Serve immediately and enjoy!

Servings: 2 to 3

Prep Time: 10 minutes

Cook Time: 15 minutes