Tonnarelli alla gricia with cod

Name: Tonnarelli alla gricia with cod
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Tonnarelli 11.3 oz; Desalted cod 1.1 lbs; Jowls 5.3 oz; Pecorino Romano PDO cheese 3.5 oz; White wine 1 glass; Black pepper to taste

it de es fr br

Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Lulù Gargari

Tonnarelli alla gricia, getting a tender, super tasty twist in Lazio! Really, it's a fresh spin bringing salt cod into the mix. Folks in Rome—big fans of keeping pasta classic—sometimes, you know, love a new combo that just works. And listen, you still get that creamy goodness from pecorino and the punch of guanciale that makes traditional Italian pasta dishes so so good. The addition of baccalà? It adds something a bit special. Salt cod is a big deal in Roman holiday meals, especially around Christmas. Mixing it into a gricia-inspired dish means you are getting that salty, deep flavor, without things getting heavy.

Tonnarelli, with its springy bite, soaks up the sauce and all those little bits from the pan—pretty simple. Everything comes together fast, so no stressing about spending hours in the kitchen to make a dish that feels both old-school and brand new at the same time.

Across Lazio, people love putting their spin on Roman pasta recipes. You'll see plenty of other baccalà pasta versions popping up at family get-togethers or in small trattorias. What's cool about this salt cod pasta recipe is how it stays true to the spirit of gricia while giving something unexpected.

The balance of savory guanciale and moist, flaky baccalà means each bite packs flavor, but it never feels too much. And the sauce? Seriously good. This dish pairs well with a simple salad and a glass of local white wine, especially when you want something both special and straightforward.

With roots in authentic Italian cuisine, this easy pasta recipe is a fun way to surprise your guests, bringing a bit of holiday flair to the table any time you like. It is a way way cool look at how traditional food can shift just enough to stay interesting. Especially if you love Mediterranean seafood pasta but still crave those classic tastes. People come back to this one for its mix of rich flavor and how easy it is to pull off. For sure.

How to prepare Tonnarelli alla gricia with cod

To prepare tonnarelli alla gricia with cod, first remove the skin from the already desalted cod 1 and any bones, then cut the flesh into cubes 2. Remove the rind from the guanciale and cut it into strips 3.

Place the guanciale in a hot pan without adding any fats 4 and brown over medium-high heat, stirring often 5. When the guanciale is crispy and golden, transfer it to a bowl, leaving the cooking fat in the pan 6.

Meanwhile, bring a pot of unsalted water to a boil and cook the tonnarelli until al dente 7. In the meantime, add the cod to the pan where you cooked the guanciale 8 and sauté it for a couple of minutes, deglazing with white wine 9.

Drain the tonnarelli into the pan with the cod 10, add a ladle of cooking water 11, pepper 12, and mix everything over high heat.

At this point, turn off the heat and add almost all the crispy guanciale 13 and almost all the grated pecorino cheese 14. Add the cheese little by little and mix the sauce well until a creamy consistency is obtained 15, adding a little more cooking water if necessary.

Plate the tonnarelli as seasoned 16 and finish with the reserved guanciale and pecorino 17. A final grind of pepper and your tonnarelli alla gricia with cod are ready to be served 18!

Storage

It is recommended to consume the tonnarelli alla gricia with cod immediately. If necessary, you can store them in the refrigerator for one day in an airtight container.