Handrolled Pasta alla Gricia #SundayFunday

'Alla Gricia' pasta is one of my favorite Italian pastas. Along with Amatriciana, Cacio e Peppe, and Carbonara, these dishes require only a handful of inexpensive staples and don't require much of a time commitment to prepare either. The only tough part for alla gricia is sourcing guanciale which is cured pork jowl. But it's definitely tracking it down. If you can't locate it, you can use pancetta or even bacon in a pinch.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Sue is hosting this week and asked us to share pasta recipes. Here's our line-up...

• Campanelle Pasta In Creamy Beetroot Pesto Sauce by Sneha's Recipe

• Handrolled Pasta alla Gricia by Culinary Cam (you're here)

• Homemade Gnocchi by Amy's Cooking Adventures

• Pasta with Pancetta by Palatable Pastime

• Pasta With Vegetarian Bolognese Sauce by Mayuri's Jikoni

• Tuna Pasta Salad by A Day in the Life on the Farm

• Vegan Summer Pasta Salad (Oil-Free, Cheese-Free) by Cook with Renu
  

Ingredients

Pasta

• 100 grams semolina

• 1 egg

• olive oil, as needed

Sauce

• 2 cups guanciale, cubed (it's easiest to slice it when it's frozen)

• olive oil, as needed

• 1/2 to 1 teaspoon freshly ground black pepper

• 2 cups grated pecorino romano + more for serving

• 1 teaspoon chopped fresh organic basil (this is not traditional, but I like to add it)

Procedure

Pasta

You can do this all by hand, but it's easiest to place all of the ingredients in the bowl of a food processor. Pulse until it comes together in a ball. Turn the dough onto a floured cutting board and knead until smooth and elastic, approximately 5 minutes. Wrap the dough in plastic and let rest for 30 minutes at room temperature. Mine actually rested in the fridge for two days, then I let it come to room temperature before rolling.

Break off pieces of the dough and roll into cylinders. Then break off smaller pieces and roll them into strands, about 1/8" thick and 3" long with tapered ends.

Sauce

Add the guanciale with a splash of olive oil. Cook over low to medium heat until most of the fat is rendered and the cubes are nicely browned and beginning to crisp. Remove the pieces from the pan, but leave the rendered fat in it.

Sprinkle the pepper into the fat. Swirl the pan and let the pepper get strong and aromatic.

Bring water to a boil and drop the fresh pasta into the water. Let cook for 2 minutes and pull the pasta out, reserving 2 cups of the cooking water. Pour the water into the pan with the fat and pepper. Bring it to a boil and let it reduce to a thick, emulsified sauce.

Add the guanciale back into the pan. And add 1 cup cheese. Whisk to combine, then stir in the parboiled pasta. Toss to coat and let the pasta cook for another minute in the sauce. Stir in the remaining cheese and basil. Serve hot.

Next week the #SundayFunday group will be back to share recipes with mushrooms. Stay tuned!