Pasta alla Gricia
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Per portion
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For 1 portion
- PastaOr: Spaghetti, Rigatoni100 g
- GuancialeOr: Bacon cubes, Pancetta50 g
- Pecorino Romano 40 g gratedOr: Parmesanas needed
- Pepper½ tsp
- Iodized salt¼ tsp
Step by step
- 1
Slice guanciale into thin strips.
- 2
Bring large pot of salted water to boil.
- 3
Cook pasta al dente, reserving several ladles of pasta water.
- 4
Render guanciale in a pan without oil over medium heat until crispy, releasing fat.
- 5
Add pepper generously to hot fat.
- 6
Drain pasta and immediately add to pan with guanciale.
- 7
Whisk pecorino in a bowl with some pasta water into a cream.
- 8
Take pan off heat, pour pecorino cream over pasta and toss well.
- 9
Add more pasta water as needed for silky sauce.
- 10
Serve immediately with more pecorino and pepper.
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