Pasta alla Gricia (Pasta with Guanciale)
Pasta alla gricia is an Italian pasta dish, typical of Rome. The preparation is very simple and quick. There are several versions of the recipe but they are all very similar.
Source and licence
"Pasta alla Gricia (Pasta with Guanciale)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pasta_alla_Gricia_(Pasta_with_Guanciale), revision 4501060), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pasta_alla_Gricia_(Pasta_with_Guanciale)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4501060
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 3 tbsp salt
- 400 g pasta (rigatoni or spaghetti)
- 200–300 g guanciale, chopped
- Pecorino romano, grated
- Black pepper
Method
- Heat water and salt in a pot until it starts boiling.
- Add the pasta, and cook until al dente.
- Cook the guanciale in a frying pan until fat melts almost completely.
- Add the cooked pasta to the guanciale pan, and fry for 2 minutes.
- Add grated pecorino romano and black pepper to the frying pan, and toss to blend the ingredients.