Pasta alla Gricia This classic Roman pasta dish hits on all my favorite notes

Pasta alla Gricia This classic Roman pasta dish hits on all my favorite notes— cheesy, peppery, with hints of that distinct salted, pork flavor running through. This is a great recipe to wow any guest (or loved one) without having to go too crazy! Simple, quality ingredients and some TLC is all you need. This goes great with a nice glass of Cabernet
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I loved this pasta choice as it created little hugs to really capture the sauce and cheese in every bite. The classic version uses guanciale. Sadly I couldn’t get my hands on any so I subbed with pancetta, which works just as nicely!
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Ingredients:
– 1 tbsp extra virgin olive oil
– 8 oz pancetta
– 16 oz Elasticity artisan pasta (or spaghetti or rigatoni!)
– heaping cup + of finely grated pecorino Romano cheese
– a few tsp of freshly ground black pepper (this makes a huge difference- use whatever amount of pepper is to your liking!)
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Cook your pasta in a pot of salted water until al dente. In a separate large sauce/pasta pan, cook your diced pancetta with a little olive oil on medium low heat. Made sure that all of the fay renders out, and that the pork gets a nice color without burning! Once all of the fat has rendered out, add a splash of pasta water and continue to cook.
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Once the pasta is al dente, drain (keeping some additional pasta water on the side in case you need!). Add your pasta to the pancetta mixture, turn the heat up and fold in nicely to make sure the noodles are coated in that sauce. Add a bit of reserved pasta water to get a glossy shine and to help create that rich sauce. Turn off the heat and add your black pepper and all your pecorino Romano cheese (should be like fairy dust!). Toss well to combine so that the cheese becomes one with the sauce. Serve right away!
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