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Pasta alla gricia

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Ingredients

Adjust Servings:
400 gr Rigatoni Pasta or any other shape of pasta!
150 gr Guanciale
80 gr Pecorino cheese
1/2 glass White wine
Salt
Pepper

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Pasta alla gricia

Cuisine:
  • 20 min
  • Serves 4
  • Easy

Ingredients

Directions

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Pasta alla gricia is today one of the most loved dishes of the traditional cuisine of Latium, together with the most famous recipes of pasta all’amatriciana, pasta cacio e pepe and pasta alla carbonara. Whether it is with bucatini, spaghetti or rigatoni, this pasta is a quick to prepare and apparently simple first course, made with very few ingredients, but which requires certain tricks to ensure a perfect result

 

Steps

1
Done

Cut the guanciale into slices and then into strips.

2
Done

Put the guanciale in a pan and brown it on a medium flame for 10 minutes.

3
Done

Deglaze with white wine.

4
Done

Cook the pasta in a little salted water (remember, the pecorino and the guanciale are already salty, so you'll need to put less salt in the water) and drain when al dente.

5
Done

In a bowl put the pecorino cheese, pepper and a little cooking water and mix.

6
Done

Pour the pasta into the pan with the guanciale and toss for a couple of minutes.

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