Hello dear foodies! Today it’s time to dedicate our recipe to a classic Italian excellence. The Gricia! Also known as the white Amatriciana, for the absence of the tomato inside. In fact, the Gricia seems to be born before the Pasta Amatriciana when the shepherds (nearby Rome) brought with them Guanciale (local type of bacon), Pecorino cheese, pasta and pepper to make a quick and satisfying dish of pasta. Beautiful, delicious, flavorful and peppery. Very tasty!!! One of the ingredients that make this recipe is the Guanciale, a local Pig Cheek Bacon . The other … the sheep cheese: the Pecorino! The recipe has been sent by a Roman restaurant in the popular neighborhood of San Giovanni. Thanks Leon! We hope you’ll enjoy it!
– Dry Pasta (spaghetti or mezze maniche)
– Guanciale in cut in stripes (pig cheek bacon)
– Pecorino cheese
– Olive oil
Take a pot. Fill it with water and add some salt. Not too much! Bring to a boil and cook the pasta. Follow the instructions in the box. But be careful and taste it along the boiling time to make “al dente”.
Take a frying pan. Throw a dash of olive oil. Add the bacon when the oil is hot. Watch out! Reduce the heat and fry without burning it. Some people also add some onion in very thing slices to give it more flavor and moisture to the final sauce. But not everyone likes this addition.
When the Guanciale (and onions if you added) is ready add some water from the boiled pasta (if you like water with a pinch of flour to thicken the sauce) pepper and pecorino. Mix and stir well. At this point add the pasta. And stir it all together.
Voila! There remains only to put in a plate and add a sprinkle of pepper and pecorino cheese!.
Hmmmmm Delicious !!!
Enjoy your meal!
See you soon!
Recipe sent by: Ristorante Leon from Rome