Bucatini Alla Gricia Recipes

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BUCATINI ALLA GRICIA



Bucatini alla Gricia image

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

1 (16 ounce) package bucatini pasta
1 tablespoon extra-virgin olive oil
10 ounces guanciale (cured pork cheek), cut into strips
4 tablespoons finely grated Pecorino Romano cheese, or more to taste
freshly ground black pepper to taste

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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