Pasta Alla Gricia

Play
PlayPause
 
Ryan Goodwin avatar
Recipe video made by Ryan Published on 09/03/2019, viewed by 2278 , 0 Comments
yield6 portionstotal time20m

Pasta Alla Grecia is Cacio e Pepe with Bacon. Technically, you're supposed to use guanciale (cured pig's cheek) instead of bacon. Bacon is good and it's much easier to find.

Translations available inen-USin-IDpt-BRes-MX

What you will need

8 oz Bacon

6 oz. Grated Parmesan

1 lb Rigatoni

2 Tbsp Olive Oil

1/2 tsp Black Pepper

(Nutritional facts 172 calories, 14.23 g fat, 4.19 g carbohydrates, 8.54 g protein, 17 mg cholesterol, 751 mg sodium)

How to cook

1

Play

2

Play

Gather and portion ingredients.

3

Play
. Strain, but reserve the pasta water. Leave the rigatoni slightly underdone so that you can finish the cooking in the sauce. This will make it easier to cook the rigatoni just right, so that it keeps its shape but yields to the tooth.

In a full pot of salty boiling water, boil the rigatoni until nearly tender. Strain, but reserve the pasta water. Leave the rigatoni slightly underdone so that you can finish the cooking in the sauce. This will make it easier to cook the rigatoni just right, so that it keeps its shape but yields to the tooth.

4

Play
te the cheese, the easier it will melt into the sauce later.

Grate the cheese on the fine side of your box grater. The finer the you grate the cheese, the easier it will melt into the sauce later.

5

Play

Warm the oil in a heavy skillet over medium heat.

6

Play

Add the bacon. Stir frequently until bacon is crispy.

7

Play

Dump in the ground black pepper.

8

Play
 the pot.

As soon as the pepper becomes fragrant, add a small ladle of pasta water to the pot.

9

Play
 liking..

Add the rigatoni to the pot. Simmer gently until rigatoni is cooked to your liking..

10

Play
e too soon it can get goopy. Stir in the pecorino. Stir continuously until the cheese is melted into a smooth sauce. You will likely need to add a little more pasta water to keep the sauce flowing.

Turn off the heat. Let the pot cool for a few minutes. If you add the cheese too soon it can get goopy. Stir in the pecorino. Stir continuously until the cheese is melted into a smooth sauce. You will likely need to add a little more pasta water to keep the sauce flowing.

11

Play

Comments

Avatar placeholder