Rigatoni alla Gricia
Gricia pasta is one of the most famous dishes of Lazio cuisine, considered the ancestor of amatriciana pasta. In fact, in common with the Amatriciana recipe, there is the use of bacon and Roman Pecorino. The main difference, however, lies in the tomato sauce, absent in the gricia pasta since its origin would even be prior to the importation of the tomato into Europe. The pasta alla gricia is said to have been invented by the Lazio shepherds, who with the few ingredients they had available on their return from the pastures prepared such a simple but equally tasty and substantial dish. You can choose to add a long pasta shape like bucatini and tonnarelli to the tasty dressing, or short like rigatoni!
Rigatoni alla gricia
a typical italian tradional dish, easy and tasty!
INGREDIENTS
Rigatoni 320 g + Guanciale (already peppered) + 250 g Roman pecorino cheese for grating + 60 g Salt to taste + EVOO to season
Step 1
To prepare the pasta alla gricia, first place a pan full of water on the fire that will be used for cooking the pasta. At this point, take the bacon and cut into 1 cm thick slices. Then separate the rind that may be present (you can keep it in the fridge and reuse it in other recipes, such as soups) and from the slices you get strips about half a cm thick. already hot pan pour the bacon, without adding other fat;
Step 2
Let them sizzle over medium heat for about ten minutes until it becomes golden and crispy, being careful not to burn it. In the meantime the water will have boiled, add salt and cook the pasta; while the pasta is cooking, grate the Pecorino finely. When the pasta is 2 minutes from the end of cooking, slow down the cooking of the bacon by pouring a ladle of pasta cooking water (the cooking of the pillow will stop and the starch released by the pasta will create a pleasant creamy sauce). Shake a little 'the pan to move the pieces of bacon.
Step 3
At this point the pasta is cooked, drain it directly into the sauce, keeping the cooking water. Saute for about 1 minute, shaking the pan and stirring. Then remove the pan from the heat, sprinkle with a third of the grated Pecorino cheese and add a little more cooking water as needed
Step 4
Stir and sauté the pasta again; you will notice that a tasty creamy sauce has been created. You can serve the pasta on the gricia and garnish each dish with the remaining Pecorino.
ENJOY!
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