PASTA ALLA GRICIA
The star here is guanciale, which is cured jowl. It is increasingly easy to find, but if you don't have it, use pancetta or even bacon. (It won't be authentic, but it will be really good.)
Provided by Mark Bittman
Categories pastas, main course
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook the guanciale in a large skillet over medium heat until deeply golden (adjust the heat as necessary to render the fat without burning the meat). The meaty parts should be browned and the fatty parts should be cooked but still slightly transparent. This will take 15 to 20 minutes. When it's done, add the black pepper and turn off the heat.
- Meanwhile, put a pot of salted water on to boil. When the water boils, cook the pasta until it's al dente, nearly but not quite done and still a bit chalky in the middle.
- When the guanciale has cooled a bit, and while the pasta is cooking, add 3/4 cup of the pasta cooking water to the pan, turn the heat to high and reduce by about half.
- When the pasta is ready, use tongs to transfer it to the pan with the sauce. Stir the pasta as it finishes cooking, adding more pasta cooking water if necessary until the pasta is done and the sauce thick and creamy. Add half the cheese and a pinch of pepper, and stir vigorously to incorporate.
- Divide the pasta among four dishes, and dust each with the remaining pecorino.
Nutrition Facts : @context http, Calories 585, UnsaturatedFat 15 grams, Carbohydrate 65 grams, Fat 26 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 499 milligrams, Sugar 3 grams, TransFat 0 grams
SPAGHETTI ALLA GRICIA
One of the 4 quintessential 'primi' from the Lazio region in Italy, this pasta is beautiful in its simplicity with soft guanciale and tangy Pecorino cheese. No onion, no garlic, no oil - this flavorful dish gets its character from slowly sauteeing the guanciale and then creating a creamy sauce with the pasta water and a bit of Pecorino Romano before tossing with thick spaghetti. With only 4 ingredients, this is also a quick meal when you're in a rush.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.
- While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.
- At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.
- Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.
Nutrition Facts : Calories 875.4 calories, Carbohydrate 85.7 g, Cholesterol 73.1 mg, Fat 46.9 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 18.3 g, Sodium 276.2 mg, Sugar 3.2 g
PASTA ALLA GRICIA
Provided by Food Network
Time 25m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- In a large nonstick pan, heat the olive oil, and then add the guanciale and garlic. Cook for about 10 minutes, making sure that the meat does not get too crunchy and the garlic does not burn. Cook's Note: If you see that the garlic is browning too fast, remove it from the pan, finish the pork, and then add it again to the sauce.
- When the guanciale and the garlic are nice and golden brown, add the sage.
- Bring a large pot of salted water to a boil, add the pasta to the water, and cook it about 2 minutes less than indicated on the box. Strain the pasta and add it to the saucepan over a medium-high heat, toss it around for a few seconds, then add the grated Pecorino, toss for one minute.
- Garnish with some grated Pecorino, a drop of extra-virgin olive oil, and some ground black pepper. Serve with a bottle of robust red wine.
GRECIAN PASTA
This is very quick to make, light, and very Greek. You could add some grilled chicken breast strips over top if you like. Enjoy!
Provided by 2Bleu
Categories Spaghetti
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- The sauce for this recipe is to be cooked quickly over a high flame so it is recommended that you have all ingredients preped and ready when you begin.
- Start by placing the olive sauce ingredients into a bowl and set aside. Place pasta into a large pot of boiling salted water. (Penne generally takes 10-12 minutes to cook al dente).
- When pasta is about 3-4 minutes from done, melt the olive oil and butter in a skillet over medium-high heat and brown the garlic. Add the olive sauce and let it simmer until pasta is ready.
- Drain pasta well, return it to the pot and stir in 2/3 of the sauce. Place the pasta onto a serving plate and pour the rest of the sauce over top. Sprinkle with feta cheese and fresh basil.
Nutrition Facts : Calories 428.7, Fat 22.3, SaturatedFat 9.6, Cholesterol 42, Sodium 1007.2, Carbohydrate 49.1, Fiber 7.1, Sugar 1.5, Protein 10.2
PASTA ALLA GRICIA
Pasta alla gricia is a classic Italian pasta dish from Rome that is served in pretty much every restaurant. The story goes that this dish has been cooked in Rome even before they had tomatoes.
Provided by Andry008
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, saving about 1 cup of cooking water.
- Meanwhile, place guanciale in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 3 minutes. Add pasta water, cooked spaghetti, and grated Pecorino Romano cheese. Mix well.
- Distribute pasta amongst 4 bowls and serve with freshly ground black pepper and extra Pecorino Romano cheese.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 85.1 g, Cholesterol 51.3 mg, Fat 16.5 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 8.3 g, Sodium 718.6 mg, Sugar 3.3 g
GREEK PASTA
Flavorful Greek style pasta with garlic, feta cheese, mushrooms and black olives.
Provided by Mary
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking peel blanched tomatoes and chop.
- In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
- To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.
Nutrition Facts : Calories 759.1 calories, Carbohydrate 102.4 g, Cholesterol 25 mg, Fat 31 g, Fiber 7.3 g, Protein 23.3 g, SaturatedFat 8 g, Sodium 866.4 mg, Sugar 6.4 g
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- Heat oil in a large skillet over medium-low. Cook guanciale, stirring often, until it starts to brown and crisp, 10–15 minutes; it will shrink dramatically as the fat renders. Transfer to a small bowl with a slotted spoon; reserve skillet (do not wipe out).
- Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 ½ cups pasta cooking liquid.
- Add ¾ cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute. Add pasta and cook, tossing often and adding more pasta cooking liquid as needed, until pasta is al dente and a thick, glossy sauce forms, 5–7 minutes (this second cooking is why you undercook the pasta initially).
- Increase heat to medium-high. Add guanciale, pepper, and two-thirds of Pecorino; toss well to combine and melt cheese. Serve pasta topped with remaining Pecorino.
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