RomanItalian
Pasta alla Gricia
by Michele e Lorenzo · 59.4K subscribers on YouTube
The perfect recipe for pasta alla gricia: crispy guanciale, creamy pecorino and pepper, perfect mantecatura.
- Difficulty
- easy
Ingredients
4 items- Guancialecut into strips
- Pecorino Romanograted
- Pepperblack pepper
- Pastacooked al dente
Method
- Cut the guanciale into strips.
- Render the guanciale in a cold pan, starting from cold heat, until crispy.
- In a bowl, combine grated Pecorino Romano, black pepper, a little rendered guanciale fat, and a splash of pasta cooking water. Mix to form a cream.
- Cook the pasta until al dente.
- Drain the pasta and finish cooking it in the pan with the guanciale, adding a little pasta water.
- Remove from heat. After 30 seconds, add the pecorino cream.
- Toss well and serve.
Michele e Lorenzo
Home cook59.4K subscribers on YouTube50.2M total channel viewsDue toscani che amano cucinare 👨🍳👨🍳 “ O’ come l’è bono “ è il nostro motto 📣 Collab 4h4g@Arkadia.agency 🤝 In elenco AGCOM 📝
