Pasta alla Gricia
Directions
- 1Cut the guanciale into small pieces.
- 2Cut the guanciale into small pieces.
- 3Cut the guanciale into small pieces.
- 4Add the guanciale to a pan and cook until crispy. No oil needed.
- 5Add the guanciale to a pan and cook until crispy. No oil needed.
- 6Add the guanciale to a pan and cook until crispy. No oil needed.
- 7Boil the pasta in salted water.
- 8Boil the pasta in salted water.
- 9Boil the pasta in salted water.
- 10Grate the pecorino romano cheese and mix it with a bit of pasta water to form a cream.
- 11Grate the pecorino romano cheese and mix it with a bit of pasta water to form a cream.
- 12Grate the pecorino romano cheese and mix it with a bit of pasta water to form a cream.
- 13Crush the black pepper using a pestle and mortar.
- 14Crush the black pepper using a pestle and mortar.
- 15Crush the black pepper using a pestle and mortar.
- 16Toast the crushed pepper in a pan.
- 17Toast the crushed pepper in a pan.
- 18Toast the crushed pepper in a pan.
- 19Add the cooked pasta to the pan with the pepper.
- 20Add the cooked pasta to the pan with the pepper.
- 21Add the cooked pasta to the pan with the pepper.
- 22Turn off the fire and add the pecorino cream to the pasta.
- 23Turn off the fire and add the pecorino cream to the pasta.
- 24Turn off the fire and add the pecorino cream to the pasta.
- 25Toss well to combine everything.
- 26Toss well to combine everything.
- 27Toss well to combine everything.
- 28Add the crispy guanciale on top.
- 29Add the crispy guanciale on top.
- 30Add the crispy guanciale on top.
Ingredients
- 1 tbsp black pepper
- 1 tbsp black pepper
- 1 tbsp black pepper
- 200 g Pecorino Romano Cheese
- 200 g Pecorino Romano Cheese
- 200 g Pecorino Romano Cheese
- 200 g Guanciale
- 200 g Guanciale
- 200 g Guanciale
- 400 g Spaghetti or Bucatini
- 400 g Spaghetti or Bucatini
- 400 g Spaghetti or Bucatini
Equipment
knifecutting boardpanwooden spoonmetal strainerpotgraterbowlpestle and mortar