Meatballs
Kay Chun
593 ratings with an average rating of 4 out of 5 stars
593
40 minutes
Salami Pasta Alla Gricia
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Kosher salt
- 1pound tubed, curved or long pasta, such as rigatoni, orecchiette or spaghetti
- 1tablespoon extra-virgin olive oil
- 1(6-ounce) log mild or spicy salami, casing discarded and meat coarsely chopped
- 1teaspoon coarsely ground black pepper
- 1cup/2 ounces finely grated pecorino or Parmesan, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
445 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 19 grams protein; 639 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 2 cups of the pasta water, then drain the pasta.
- Step 2
While the pasta cooks, in a large skillet or Dutch oven, heat the oil and salami over medium-low. Cook, stirring often, until crisp and golden-brown, 7 to 10 minutes. (Don’t be tempted to raise the heat, as you need the fat to fully render from the salami to form the sauce.) Remove from heat and stir in the black pepper until fragrant. Set aside until the pasta’s ready.
- Step 3
Add 1½ cups pasta water to the salami and simmer over medium-low heat, shaking and stirring until the water emulsifies with the fat to create a homogeneous liquid, 2 to 4 minutes.
- Step 4
Add the cooked pasta and pecorino, and cook, shaking the pot and stirring vigorously until the cheese is melted and the sauce glosses the noodles, 2 to 4 minutes. If the sauce is thin, keep simmering. If you can’t see the sauce in the bottom of the pot or on the noodles, add more pasta water and keep stirring over medium-low.
- Step 5
Serve right away, with more pecorino on top.
Private Notes
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Cooking Notes
Donna McBain Evans
A good quality bacon is a lot more similar to guanciale and a tastier and more authentic rendering of this delicious dish.
AJ
You can cook off the water until the sauce thickens, then add the pasta. If you add the cooked pasta before the sauce thickens up, the pasta will absorb that excess water and maybe overcook. So you can either stop cooking the pasta just before it's done and add it to a thinner sauce to finish cooking it, or cook it all the way and add it to the thickened sauce to just coat it.
Bebevonbernstein
During the pandemic, I more often had salami in the frig as it would keep longer than pancetta (which I'd have to go out and buy) — and I was shocked by how good salami was in pasta dishes. It's a different flavor profile, to be sure — but try it, you'll like it.
Crystal
Made this tonight. Very good. Added cherry tomatoes which I think made it feel more fresh. Next time, I'll also add fresh basil and red pepper flakes. Very good though, will make again!
Beachwriter
This is a no-recipe recipe, but also an excellent way to use up the leftover salami and cheese from the charcuterie board. We had a few types. We needed more than a 1.5 cups of pasta water, closer to 2 to make it saucy enough. Toasted breadcrumbs make a good topping.
Just Me
Carbonara is traditionally made with guanciale. Because pancetta has become readily available in every megamart in the USA, you'll see a lot of carbonara recipes with pancetta subbed for guanciale. Pancetta would be another good option here.
Sara
No, please, salami isn't good in pasta "alla gricia", the taste is very different compared to guanciale. Even guanciale is unusual in this recipe; in italy and expecially in Rome, we use "pancetta". Pancetta goes in Amatriciana (even guanciale) and Gricia, guanciale (smoked) in Carbonara. Love from Rome =)
MyVanCity.ca
Would pancetta be better than either salami or bacon? Perhaps it would be too fatty? I fear it may be too salty with salami.
jfoureur
I use "pancetta" when I can't find guanciale (which when I do find I buy plenty and freeze) ..... also recommend always making "too much" (does that exist) as more is always asked for, followed by extra bread/baguette, to wipe down the plates and the serving bowl .......
Mark
I cooked it as written and was definitely scared when I saw the amount of water in the pan. After adding all of the pasta and cheese though it soaked right in. To avoid overcooking the pasta I just took everything off the heat at that point. The pasta water was cool enough to not continue cooking the pasta for me.
Robert Pallone
It looks like trofie pasta (from Liguria) in the recipe photo. It may not be readily available in the US, but for those of us who can get it easily here in Europe, would that be a better choice than orecchiette, rigatoni, or spaghetti?
barbA
Aha, maybe cavatelli??
Michael
Awesome! This is a wonderful "as is" recipe or one that you take liberties to make your own. I added olives and some chopped greens (arugula). This is another NYT winner.
SuFre
I used plant-based pepperoni and added finely chopped kale. It was delicious!
a. zz
I used presliced salami, would definitely cut the coins into quarters next time. I added hot pepper flakes, as my salami was not spicy. I undercooked the pasta. Just before adding to the salami, I did add a crushed clove of garlic. Then the pasta, tossed for a nice coating, then the water and the cheese. My teenager ate this with a smile!!! Win for mom😍
CP
I used a combination of salami and soppresatta because I had some leftover from a charcuterie board. I was surprised how delicious this was. Once the rendered fat and cooking water blended, it just permeated the pasta with deliciousness.
Donna
Tasty dish when you’re tired and hungry and need to use up that end of a piece of salami!
DW
This was a great way to use up some salami I've had in the fridge for quite some time. Next time, I think I'll try some Spanish style Chorizo.
Mark
I believe the pasta shape is casareccia
Ruth Craxton
It's about time that pasta recipes give up "bring a large pot of water to boil." For years, I have cooked pasta in less water without any problems, you just have to stir it once in a while. Using less water to cook the pasta yields a starchier end product which is better for adding to any sauce, and very important in this recipe.
Mirba
I threw the ingredients in the wrong order, or basically all at once after rendering the salami, pasta with the pasta water and cheese. But since my pasta was quite al dente it helped the pasta get a little softer.
Nils Gore
I had a version of this at Ba Ghetto, a kosher restaurant, in Rome. (It’s in the old Jewish ghetto). The cured meat tasted like beef pastrami. It was insanely delicious and something worth trying at home.
Matt Savage
Can anyone tell me what that pasta is in the recipe image above? Thanks!
Michelle R.
It looks like casarecce to me also.
Mary
Looks to me like casarecce in the photo, and orecchiette is not tubed or long or curved.
Wordsworth from Wadsworth
This depends on quality of salami. I would not go too dry. I choose the inexpensive log of sopressata at Trader Joe's. The point is to use what is in your refrigerator. Some say pancetta - not necessary nor appropriate. Bacon? Most American cured is inferior and way too salty and smoky. Use what you got. It's like comedian Alan King used to say, "Make salami and eggs."
Judy
This was somewhat disappointing. The cheese clumped, though I kept the fire low. There was a lack of flavor even w/ the addition of baby zucchini and a handful of arugula from the garden. Would not make again.
Mark
Did the thing where I didn't really cook the recipe lol. I used fusili, pancetta, and added arugula at the very end. I did cook it to the written instructions and it was SO good. Excited to use salami next time. The amount of water was scary but worked out in the end.
Michael
Awesome! This is a wonderful "as is" recipe or one that you take liberties to make your own. I added olives and some chopped greens (arugula). This is another NYT winner.
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