Pasta alla Gricia
Recipe: #35713
September 18, 2020
Categories: Rigatoni, Appetizers Italian, No Eggs, Italian Dinner, more
"This is one of the great roman recipes, so simple but so good. Use pancetta instead of guanciale if you cant find it"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (131.6 g)
- Calories 421.6
- Total Fat - 10.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 22.9 mg
- Sodium - 467.4 mg
- Total Carbohydrate - 68.9 g
- Dietary Fiber - 9.5 g
- Sugars - 0.1 g
- Protein - 15.4 g
- Calcium - 134.5 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a large skillet over medium low heat, cook the pork (and olive oil if using), stirring occasionally, until the fat has rendered and the pork is crispy but still tender; about 15 minutes.
Step 2
With a slotted spoon, remove the pork to a bowl and set aside. Add the pepper to the pan and stir.
Step 3
Meanwhile, bring a large pot of lightly salted water to a boil. .
Step 4
With a spider or slotted spoon, transfer the pasta to the skillet along with 1 cup of the pasta cooking water. Stir until the pork fat and starchy pasta water emulsify into a glossy sauce and the pasta has finished cooking; about 2 minutes. Add the cheese and stir until melted through. Add the pork back to the pan and give it a final stir.
Step 5
Serve right away with more pepper and pecorino.
Tips
No special items needed.
2 Reviews
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