Pasta alla Gricia
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Recipe: #35713
September 18, 2020
"This is one of the great roman recipes, so simple but so good. Use pancetta instead of guanciale if you cant find it"
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 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 & Variations
No special items needed.
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