Pasta alla Gricia
Ingredients: Mezze Maniche pasta, Pecorino Romano, Guanciale, Black pepper, Rock salt · 20 min cook time · 680kcal · ~₩12,000
Ingredients
250g Mezze Maniche pasta, 150g Pecorino Romano, 150g Guanciale, 1g Black pepper, 1tablespoon Rock salt
Instructions
1. Bring a large pot of water to a boil, add rock salt, and drop in the mezze maniche pasta to cook for 10 minutes.
2. Cut the guanciale into thin strips with meat in the middle and fat on both sides.
3. Add black pepper to a dry pan and toast it over heat for about 1 minute.
4. Add the guanciale strips into the pan with the toasted pepper without any oil and cook until golden brown.
5. Remove the cooked guanciale and place it on kitchen paper to keep it crispy.
6. Mix grated Pecorino Romano cheese with plenty of freshly ground black pepper in a bowl.
7. Slowly add starchy pasta water a little at a time to the pecorino mixture and stir with a fork to form a thick, smooth cheese cream.
8. Drain the pasta, return the pan to the stove, add the pasta along with a splash of pasta water, and toss well.
9. Place the pan on top of the boiling water pot to use the steam, add the pecorino cream mixture, and mix well until melted and creamy.
10. Add the crispy guanciale into the pasta, toss everything together, and serve on a plate.
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