Pasta alla gricia (Pasta with Pecorino and guanciale)
"This basic dish serves as a quick and simple weeknight dinner for four—or as a starter for a bigger crowd if you use small cocottes. If you want to step it up, simply add a zucchini or pumpkin blossom to each plate. Do this by sautéing them over medium-high heat with some vegetable oil until wilted."
Difficulty
Easy 👌Ingredients
Utensils
pot, colander, grater, cutting board, knife, nonstick pan, oven, cooking spoon, ovenproof pan (small)
How-To Videos
How to grate cheese
How to cook pasta
Nutrition per serving
Step 1/4
- 160 g rigatoni
- pot
- colander
Bring a pot of salted water to a boil. Cook pasta until al dente, then drain, reserving some pasta water.
Step 2/4
- 150 g Pecorino cheese
- 50 g guanciale
- grater
- cutting board
- knife
- nonstick pan
- oven
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.
Step 3/4
- 75 ml white wine
- 100 ml pasta water
- salt
- pepper
- 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.
Step 4/4
- ovenproof pan (small)
Divide pasta into small ovenproof pans. Top with cheese and bake for approx. 15 min. Enjoy!
