Ingredients
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400 gr Rigatoni Pastaor any other shape of pasta!
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150 gr Guanciale
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80 gr Pecorino cheese
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1/2 glass White wine
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Salt
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Pepper
Directions
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
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1
Done
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Cut the guanciale into slices and then into strips. |
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2
Done
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Put the guanciale in a pan and brown it on a medium flame for 10 minutes. |
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3
Done
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Deglaze with white wine. |
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4
Done
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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. |
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5
Done
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In a bowl put the pecorino cheese, pepper and a little cooking water and mix. |
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6
Done
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Pour the pasta into the pan with the guanciale and toss for a couple of minutes. |
