Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
Some More Hot Topics You'd Like to See adv.
Gricia is a simple dish of pasta dressed with two products largely common in the countryside around Rome: Guanciale, a type of bacon made from the cheek of pork, and Pecorino, a very tasty sheep cheese.
5 tablespoons extra-virgin olive oil
4 oz (115 g) guanciale, diced (or substitute with unsmoked bacon)
crushed red pepper
1 lb (450 g) pasta (bucatini, ziti, or spaghetti)
1/4 cup (50 g) pecorino romano cheese, freshly grated
Pour the olive oil in a frying pan, and add the bacon and a generous amount of red pepper.
Fry over medium heat until the bacon is browned.
Cook the pasta in abundantly salted water following the manufacturer’s instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked).
Drain and transfer the pasta to a bowl. Top the pasta with the bacon and the freshly grated cheese.
Toss vigorously. Serve hot at once.
Pasta with Bacon and Cheese
Pasta alla Gricia