Bucatini Alla Gricia Food
BUCATINI ALLA GRICIA
Pasta alla gricia is one of the oldest and tastiest dishes of Roman cuisine. It was initially considered a "poor man's meal" but is now enjoyed by everyone. A great dish when you have surprise guests to feed and an empty fridge.
Provided by ViolaBuitoni
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of very lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until almost tender yet still pretty firm to the bite, 8 to 10 minutes.
- Meanwhile, heat oil in a large nonstick skillet over low heat. Add guanciale and cook slowly until it has rendered all its fat and is crispy on the outside and soft on the inside, 8 to 10 minutes.
- Drain bucatini and reserve cooking water.
- Transfer bucatini to the skillet with the guanciale and finish cooking the pasta in the pan juices, adding a little pasta water at a time until pasta has the right consistency. Stir in Pecorino Romano cheese and season with black pepper. Serve immediately.
Nutrition Facts : Calories 795.3 calories, Carbohydrate 84.4 g, Cholesterol 55.3 mg, Fat 38.7 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 12.5 g, Sodium 680.2 mg, Sugar 0.1 g
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- Remove the rind from the guanciale and slice into 1/4" strips. Cut the strips into squares. In a saucepan, add 4 Tbsp. extra-virgin olive oil and the guanciale. Cook over medium-low heat until the fat becomes transparent, then raise the heat a bit and continue cooking until the guanciale is crisp. Drain and set aside.
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- Return the guanciale to the pan and then add the strained bucatini. Toss 2-3 times, turn off the heat and serve immediately with the grated cheese.
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