Last Updated on October 10, 2023
Note: On camera we made half recipes of each pasta, but a full recipe of the base (guanciale, oil, white wine) which was used in all three pastas
Spaghetti alla Gricia di Claudio Gargioli
Claudio Gargioli’s Spaghetti Alla Gricia
Serves 4 to 6
Sea salt
1 pound spaghetti
1 teaspoon extra virgin olive oil
7 oz guanciale – cut into 1 ½ x ½- inch strips
1/2 cup white wine
1 cup grated Pecorino Romano
Freshly ground black pepper
Bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta, and cook until very al dente. Drain, reserving the cooking water.
Heat the olive oil in a large skillet over low heat. When the oil begins to shimmer add the guanciale and cook, stirring until golden brown, about 8 minutes. Add the white wine and cook until the alcohol aroma dissipates, about a minute more.
Add a small ladle of the pasta cooking water to the skillet with the guanciale and bring to a simmer. Add the pasta and another small ladle of its cooking water to the pan with the guanciale. Cook over medium high heat, stirring vigorously, until a thick sauce forms, adding more water if necessary to achieve the desired consistency.
Remove the skillet from the heat, add 3/4 cup of the Pecorino Romano, and mix thoroughly. Season to taste.
Plate and sprinkle each portion with some of the remaining Pecorino Romano and pepper to taste. Serve immediately.
Bombolotti all’ Amatriciana Di Roscioli
Roscioli”s Bombolotti All ‘ Amatriciana
Serves 4 to 6
3 teaspoons extra virgin olive oil
7 oz guanciale cut into 1/2 inch cubes
2 medium shallots, minced
Sea salt
One 28 oz can whole tomatoes hand crushed
1 pound bombolotti (also called mezze maniche ), or another short tubular ridged pasta
3/4 cup grated Pecorino Romano
Heat one teaspoon of olive oil in a small skillet over low heat. When the oil begins to shimmer add the guanciale. Cook, stirring until golden brown and crisp, about 10 minutes. Remove the pan from the heat and set aside.
Heat the remaining olive oil in a large skillet over medium low heat. Add the shallots and season with salt. Cook until softened, about 5 minutes, then add the tomatoes and increase the heat to medium. Cook for about 15 minutes or until the sauce has reduced slightly and tastes less acidic. Add the guanciale and rendered fat to the pan with the tomatoes.
While the sauce is cooking, bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved add the pasta. Cook until very al dente, then drain, reserving the cooking water.
Add the pasta to the tomato sauce in the skillet and toss to coat. Add enough reserved pasta cooking water to nearly cover the pasta. Simmer stirring and adding more cooking water as needed until the pasta is al dente. Remove this skillet from the heat. Add 1/2 cup of the Pecorino Romano and mix well. Season with salt to taste.
Plate and sprinkle each portion with some of the remaining Pecorino Romano. Serve immediately.
Rigatoni alla Carbonara di Flavio de Maio
Serves 4 to 6
1 teaspoon extra virgin olive oil
7 ounces Guanciale, cut into approximately 1 x 1 ½ – inch strips
Sea salt
1 pound rigatoni
4 large eggs
1 1/2 cups grated Pecorino Romano
Freshly ground black pepper
Heat the olive oil in a small skillet over low heat. When the oil begins to shimmer, add the guanciale. Cook, stirring until golden brown, about 8 minutes. Remove from the heat and allow the guanciale and its rendered fat to cool in the pan. If desired, remove some of the rendered fat and discard or use to make Vodka al Guanciale.
Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente. Bring another large pot of water to a simmer over low heat. In a large stainless-steel bowl on top of a double boiler, beat together the eggs, 1 cup of the Pecorino Romano, a pinch of pepper and ¼ cup water. Place the bowl over the simmering, unsalted water, taking care to avoid direct contact between the bowl and the water. Whisk the egg mixture continually until it thickens and coats the back of a spoon. Remove from the double boiler. Add the guanciale, rendered fat, and al dente pasta to the egg mixture, stirring to coat.
Plate and sprinkle each portion with some of the remaining Pecorino Romano and pepper to taste. Serve immediately.
