Pasta alla Gricia
If you are unfamiliar with the classic Italian dish Pasta alla Gricia, now is the time to discover this simple yet amazingly delicious meal.
Ingredients
- 8 ounces guanciale cut into 1/4-inch pieces
- 8 ounces rigatoni or similar pasta
- 1/4 cup finely grated pecorino romano cheese
- 1 teaspoon freshly ground black pepper
- Salt to taste
Instructions
- Begin by placing the guanciale in a large skillet over medium heat. Cook until it is golden and crispy, and the fat has rendered, about 10 minutes.
- While the guanciale cooks, bring a large pot of water to a boil. Add a pinch of salt and the pasta, cooking until al dente according to the package instructions.
- Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Add the freshly ground black pepper to the guanciale and stir to combine.
- Pour the reserved pasta water into the skillet with the guanciale, and bring to a simmer.
- Add the drained pasta to the skillet. Toss well to coat the pasta in the guanciale fat and allow the sauce to thicken slightly.
- Remove from heat and stir in the pecorino romano cheese until melted and the pasta is coated in a creamy sauce.
- Adjust seasoning with salt, if necessary, and serve immediately.
Nutrition
Calories: 641kcalCarbohydrates: 43gProtein: 16gFat: 45gSaturated Fat: 17gSodium: 564mgFiber: 2g
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