asta alla Gricia Goes Canadian — Sorry, Italy!
A Canadian twist on the classic Roman Pasta alla Gricia, featuring fettuccine, Canadian back bacon, double-smoked bacon, Parmigiano Reggiano, and toasted black pepper. A rich, smoky, creamy pasta made without cream, perfect for an easy weeknight dinner or a special meal for two.
Equipment
- 1 Stovetop Any type
Ingredients
- Fettuccine 300 g
- Canadian bacon 150 g
- Double-smoked bacon 150 g
- Parmigiano Reggiano 110 g
- Freshly ground black pepper To taste
- Fresh basil For garnish
Instructions
- Toast and grind the peppercorns. Add whole black peppercorns to a dry skillet over medium-low heat. Toast for approximately 5 minutes, shaking or stirring the pan occasionally to prevent burning and bring out their aroma. Transfer to a food processor, spice grinder, or blender and grind coarsely. Set aside for later.
- Prepare the ingredients. Cut the Canadian back bacon and double-smoked bacon into small pieces. Finely grate the Parmigiano Reggiano and set aside.
- Cook the bacon. Add the double-smoked bacon to a large skillet over medium heat and cook until it begins to brown and release its fat. Add the Canadian back bacon and continue cooking until golden.
- Cook the pasta. Bring a large pot of generously salted water to a boil. Add the fettuccine and cook for **2 minutes less than the package directions**. Reserve at least 1 cup of starchy pasta water before draining.
- Reserve the crispy bacon. Remove some of the crispier bacon pieces from the skillet and set aside for garnish, leaving the remaining double-smoked bacon, back bacon, and rendered fat in the pan.
- Combine the pasta and bacon. Transfer the slightly undercooked fettuccine directly from the pot to the skillet with the bacon. Don't worry about draining it completely — a little pasta water coming along for the ride is exactly what we want! That starchy water helps bring the sauce together, creating the smooth, silky texture we're after. Toss briefly to combine and let the pasta absorb those delicious bacon flavours.
- Make the Parmesan and pepper paste. In a separate bowl, combine the finely grated Parmigiano Reggiano with the reserved toasted, coarsely ground black peppercorns, to taste. Gradually stir in a little warm pasta water until the mixture forms a thick, smooth paste.
- Create the silky sauce. Remove the skillet from the heat and add the Parmesan and pepper paste. Toss continuously, adding small splashes of reserved pasta water as needed. Move the skillet briefly on and off low heat while tossing until the cheese, bacon fat, and starchy water come together into a smooth, glossy, silky sauce. The entire process of finishing the pasta in the skillet should take approximately **2 minutes**. Avoid overheating, which can cause the cheese to clump.
- Garnish and serve. Divide the pasta between two plates. Top with the reserved crispy bacon, extra freshly grated Parmigiano Reggiano, a little more toasted, coarsely ground black peppercorns, and a final sprinkle of freshly chopped basil. That little touch of freshness finishes everything beautifully. Magnifico!
