One of Rome’s Top Chefs Shares Secret to Authentic 4-Ingredient Pasta alla Gricia!

You won’t believe how easy Pasta alla Gricia can be made with only 4 ingredients! Watch this video recipe until the end, and you too could prepare a creamy Pasta alla Gricia worthy of the best restaurants in Rome!

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INGREDIENTS (4 people)🔻
• 250 g Guanciale https://amzn.to/3TzUGF6 (1 cm thick slice, to be cut into strips) (8¾ oz) — Read here the difference between Guanciale, Pancetta and Bacon https://www.micaelaskitchen.com/guanciale-pancetta-bacon-difference/.
• 320 g Rigatoni https://amzn.to/3ZOTSjV (or Spaghetti) (11¼ oz)
• 80 g Pecorino Romano https://amzn.to/4dg1cIj (2¾ oz)
• Black pepper to taste
• plus Water and Salt for cooking pasta

INSTRUCTIONS🔻
Bring water to a boil and cook the pasta for half the recommended time. Reserve some of the cooking water.
Cook the Guanciale in a pan until crispy, then set aside.
Make a “pecorino paste” by mixing pecorino cheese with some of lukewarm cooking water.
Drain the pasta into the pan with the Guanciale fat and toss with the reserved cooking water to make al dente. Add most of the Guanciale.
Remove the pan from the heat and add the pecorino paste. Toss to coat the pasta, adding more cooking water if needed, until creamy.
Serve the pasta garnished with the reserved crispy Guanciale, extra pecorino, and black pepper.

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GET WRITTEN RECIPE HERE https://www.micaelaskitchen.com/pasta-alla-gricia-recipe/

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