Pasta alla gricia (Pasta with Pecorino and guanciale)
pot, colander, grater, cutting board, knife, nonstick pan, oven, cooking spoon, ovenproof pan (small)
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How to grate cheese
How to cook pasta
Nutrition per serving
- 160 g rigatoni
Bring a pot of salted water to a boil. Cook pasta until al dente, then drain, reserving some pasta water.
- 150 g Pecorino cheese
- 50 g guanciale
- cutting board
- nonstick pan
Grate Pecorino cheese. Slice guanciale into strips. Heat a nonstick pan and add guanciale. Cook, stirring often, then remove guanciale from the pan. Preheat the oven to 180°C/355°F.
- 75 ml white wine
- 100 ml pasta water
- cooking spoon
In the same pan, add white wine and let reduce. Then add some pasta water, pasta, and guanciale, and bring to a boil. Remove from heat and stir in cheese until creamy. Season with salt and pepper.
- ovenproof pan (small)
Divide pasta into small ovenproof pans. Top with cheese and bake for approx. 15 min. Enjoy!
Enjoy your meal!