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Pasta alla gricia
Gricia is carbonara before the egg: guanciale, Pecorino Romano and pepper, made entirely in the Thermomix. The rigatoni cook in the bowl and the sauce comes together once the bowl has cooled, with two ladles of pasta water.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Durum wheat pasta, dry 320 g rigatoni
- Cured pork jowl (guanciale) 150 g cut into strips
- Pecorino Romano cheese 80 g grated
- Black pepper, ground 2 g
- Water 1200 g for cooking in the bowl
Steps
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1 Grate the Pecorino Romano in the bowl and set it aside. Bimby
15 sec · speed 10
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2 Brown the guanciale in the bowl, without the measuring cup. Lift it out with its fat and set it aside. Bimby
6 min · 120 °C · speed 1 · reverse
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3 Add the water and bring it to the boil. Bimby
8 min · 100 °C · speed 1 · reverse
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4 Add the rigatoni and cook them in the bowl, without the measuring cup. Bimby
10 min · 100 °C · speed 1 · reverse
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5 Keep two ladles of pasta water, drain the pasta with the simmering basket and empty the bowl. Return the pasta, guanciale with its fat and Pecorino, wait a minute, add the water and toss. Serve with pepper. Bimby
30 sec · speed 1 · reverse
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 603 kcal | 254 kcal |
| Protein | 20.8 g | 8.8 g |
| Carbohydrate | 60.8 g | 25.6 g |
| Sugars | 2.3 g | 1.0 g |
| Fat | 30.7 g | 12.9 g |
| of which saturates | 11.7 g | 4.9 g |
| Fibre | 2.7 g | 1.1 g |
| Salt | 1.87 g | 0.79 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.