Alla Gricia Recipe
guanciale . pecorino romano . parmesan reggiano . pink peppercorn
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Ingredients
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Pasta Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Cut the guanciale into strips or small cubes. Grate the Pecorino Romano and Parmesan Reggiano cheeses and set aside.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the spaghetti or rigatoni and cook according to package instructions until al dente.
- 3
Cook the Guanciale
In a large skillet over medium heat, add the guanciale. Cook until it becomes crispy and the fat has rendered, about 5-7 minutes. Remove from heat.
- 4
Combine Pasta and Guanciale
Once the pasta is cooked, reserve 1 cup of pasta water and drain the rest. Add the hot pasta directly to the skillet with the guanciale, tossing to combine.
- 5
Add Cheese and Pepper
Remove the skillet from heat and add the grated Pecorino Romano and Parmesan Reggiano cheeses along with pink peppercorns. Toss everything together, adding reserved pasta water a little at a time to create a creamy sauce.
- 6
Serve
Serve immediately, garnished with extra cheese and a sprinkle of pink peppercorns if desired.