Pasta alla Gricia
- 2 tablespoons extra virgin olive oil
- ½ cup minced guanciale, pancetta, or bacon (about ¼ pound)
- Salt
- 1 pound linguine or another long pasta
- ½ cup grated Pecorino Romano, or more to taste
- Freshly ground black pepper
Instructions:
There is an important and splendid pasta recipe that is associated with Rome and the area around it.
- Begin heating water for the pasta. In a small saucepan, combine the oil and meat and turn the heat to medium. Cook, stirring occasionally, until the meat is nicely browned, about 10 minutes. Turn off the heat.
- Salt the boiling pasta water and cook the pasta until it is tender but not mushy. Before draining the pasta, remove about a cup of the cooking water and reserve it.
- Toss the drained pasta with the meat and its juices; stir in the cheese. If the mixture is dry, add a little of the pasta cooking water (or a little olive oil). Toss in lots of black pepper and serve.