Bucatini Alla Gricia Recipe
House-made bucatini, house cured and smoked pork belly, onion, garlic, spinach, peas, Pecorino Romano cheese, and black pepper
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Sauté the Pork Belly
In a large skillet, heat the olive oil over medium heat. Add the diced pork belly and sauté until crispy and browned, about 5-7 minutes.
- 3
- 4
Combine Spinach and Peas
Add the fresh spinach and peas to the skillet. Cook until the spinach wilts and the peas are tender, about 2-3 minutes.
- 5
Toss with Pasta
Add the cooked bucatini to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a creamy sauce. Season with salt and freshly cracked black pepper.
- 6
Serve
Remove from heat and stir in the grated Pecorino Romano cheese. Serve immediately, garnished with extra cheese and black pepper if desired.
