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Drain and transfer pasta to a bowl. Top the pasta with the bacon and the freshly grated cheese.
Gricia is a simple dish of pasta dressed with two products largely common in the countryside around Rome: Guanciale, a type of bacon made out of the cheek of the pork, and Pecorino a very tasty sheep cheese.
5 tablespoons extra-virgin olive oil
4 oz (115 gr) guanciale, diced (or substitute with unsmoked bacon)
crushed red pepper
1 lb (450 gr) pasta (bucatini, ziti, or spaghetti)
salt
1/4 cup (50 gr) pecorino romano cheese, freshly grated
crushed red pepper
1 lb (450 gr) pasta (bucatini, ziti, or spaghetti)
salt
1/4 cup (50 gr) pecorino romano cheese, freshly grated
In a frying pan, pour the olive oil, and add the bacon and generous red pepper.
Fry over medium heat until the bacon is browned.
Cook the pasta in abundant salt water following manufacturer’s instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked).
Cook the pasta in abundant salt water following manufacturer’s instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked).
Toss vigorously. Serve hot at once.
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Pasta alla Gricia
Pasta with Bacon and
Pecorino Romano Cheese
Pasta with Bacon and
Pecorino Romano Cheese
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