Pasta alla Gricia
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2
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Course
Main Course
Pasta alla Gricia
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 200 grams Guanciale 7oz. Pig cheek or Pancetta
- Pecorino cheese amount desired
- 300 grams rigatoni pasta 10oz
- black pepper
- 1 tbsp rock salt
Instructions
- Pasta alla Gricia uses guanciale as a key ingredient so start by removing the skin and cutting the piece into long strips and then smaller pieces.
- Boil 5L water in a large pot and add 1 tablespoon rock salt, wait to dissolve then add your desired dry pasta. Cook pasta 1 minute less than packet instructions.
- Put a medium size pan on your stove at a low-medium heat and add the guanciale. Leave to simmer and cook in its own oil for approx. 5 minutes or until it starts to become crispy with slightly golden edges. This crunch is just what you want from Pasta alla Gricia.
- In the meantime, mix the pecorino cheese with 3 tablespoons of pasta water. It should form into a thick almost dough-like paste.
- When the pasta is 2 minutes from being ready, scoop up a mug full of pasta water and leave to the side.
- Once the pasta is cooked, strain it using a hand held sieve and transfer it into the pan with the guanciale. Then add ½ mug pasta water and gently mix using a wooden spoon.
- Leave to simmer for a minute while the water reduces to no more then 4-5 tablespoons.
- Remove the pan from heat and add the pecorino paste you created earlier for your pasta alla gricia. Stir through until it melts and spreads evenly throughout, creating a light, creamy sauce.
- Once the pasta is smothered in sauce and the guanciale has spread in between the pasta and on top, it is time to serve!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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