Pasta Alla Gricia

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

6 ounces Guanciale (or pancetta, diced)

12 ounces rigatoni pasta (or spaghetti)

¼ teaspoon Ground black pepper

4 ounces Pecorino Romano cheese (freshly grated)

Instructions

Add the guanciale to a cold skillet and heat over medium heat. Cook it until it becomes crispy and golden brown, about 5-7 minutes.

Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the time indicated on the box. Once cooked, reserve at least 2 cups of the pasta cooking water. Drain the pasta and set aside.

Add 1 cup of reserved pasta water to the same skillet as the cooked guanciale. Bring to a simmer and add the freshly cracked black pepper. Once it reaches a simmer, gently toss in the cooked pasta, adding additional pasta water as needed.

Cook the pasta for 1-2 minutes or until the sauce starts to thicken and the pasta is cooked through.

Remove the pan from the heat. Allow it to cool for 1-2 minutes before gradually tossing in the cheese. Once all the cheese is added and melted, season with additional salt and black pepper to taste.

Garnish with extra Pecorino Romano cheese and freshly ground black pepper if desired.

Nutrition

• Calories: 729 kcal
• Lipides Totaux: 41 g
• Lipides Saturés: 17 g
• Lipides Insaturés: 3 g
• Cholestérol: 75 mg
• Sodium: 710 mg
• Glucides Totaux: 65 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 2 g
• Protéines: 25 g