🍽️
Pasta
Gricia Pasta
The mother of all Roman pastas: crispy guanciale and pecorino. Simple yet sublime.
20
minutes
|
4
servings
|
4
ingredients
Ingredients
-
✓Rigatoni400g
-
✓Guanciale200g
-
✓Pecorino romano100g
-
✓Pimienta negraal gusto
Instructions
-
1
Cut guanciale into 1cm thick strips. 2. Fry guanciale in pan over medium heat until crispy. 3. Cook pasta in salted water, reserving cooking water. 4. Add some cooking water to pan with guanciale. 5. Drain pasta and add to pan, stirring well. 6. Remove from heat and add grated pecorino, mixing vigorously. 7. Serve with freshly ground black pepper on top.
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