Gricia pasta
Presentation
Pasta alla gricia is an Italian dish typical of Rome. Recipe similar to the best known carbonara, pasta alla gricia differs not only for the lack of egg, but also in the cooking process. Of course, the main thing that unites Gricia and Carbonara is their unsurpassed goodness. Try it now!
Ingredients:
- 300g of pasta
- 2 slices of pork cheek
- 60g of pecorino romano
- 15g of salt
- pepper to taste
Preparation:
Heat the water in a pot, 1 take the slices of pork cheek half a centimeter thick and cut them into strips half a centimeter wide and about two centimeters long. 2 Grate the pecorino in a bowl and set aside. 3 Put the pork cheek in a hot pan and brown it over medium heat.
In the meantime, when the water boils, add the coarse salt and after about a minute 4 throw the pasta to cook. 5 Stir the pasta from time to time to prevent it from sticking to the bottom of the pan.
6 When the pork cheek is well browned, turn off the heat and 7 put it in a separate bowl, leaving the fat in the pan.
When there are 2-3 minutes before the pasta is perfectly cooked, turn on the heat of the pan to the maximum and 8 the pasta in the pan by tossing it to mix it with the fat from the pork cheek. Immediately after, add 1-2 ladles of cooking water to the pan and finish cooking the pasta, stirring often. As soon as the pasta is ready and the water in the pan has dried but not completely, 9 pour the pecorino romano and 10 toss the pasta or mix it, if necessary add more cooking water to give the right creaminess.
Finally 11 add the pork cheek and mix to distribute it evenly.
At this point you just have to serve and 12 add a final sprinkling of pepper. Serve on the table and enjoy your pasta alla gricia.
Advise
- When you complete cooking the pasta in the pan, it is essential to have a sufficiently large pan and never add too much cooking water at once so as not to risk overcooking the pasta while waiting for the excess water to dry. .
- To mix the cheese and pasta correctly it is important that there is still some liquid in the pan when adding the cheese.
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