Salami Pasta Alla Gricia Recipe (2024)

A good quality bacon is a lot more similar to guanciale and a tastier and more authentic rendering of this delicious dish.

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.

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.

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!

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.

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.

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 =)

Would pancetta be better than either salami or bacon? Perhaps it would be too fatty? I fear it may be too salty with salami.

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 .......

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.

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?

Aha, maybe cavatelli??

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.

I used plant-based pepperoni and added finely chopped kale. It was delicious!

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😍

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.

Tasty dish when you’re tired and hungry and need to use up that end of a piece of salami!

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.

I believe the pasta shape is casareccia

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.

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.

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.

Can anyone tell me what that pasta is in the recipe image above? Thanks!

Looks to me like casarecce in the photo, and orecchiette is not tubed or long or curved.

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."

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.

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.

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.