lunedì 12 marzo 2012
ROMANLICIOUS: RECIPE OF THE DAY
This might be the easiest pasta dish to make!
1 lb bucatini pasta
5 oz guanciale (Italian unsmoked bacon), diced
4 Tbsp pecorino romano cheese, grated
Freshly ground black pepper
Cook the pasta in plenty of salted boiling water. In the meantime, in a saucepan over medium heat sauté the guanciale until nice and golden. When the pasta is al dente, drain it and reserve about ¼ cup of the cooking water. Toss the pasta over the guanciale, add the cheese, some freshly ground black pepper, and the reserved starchy water. Give a quick stir and serve!
Pasta alla gricia is supposed to come from the town of Grisciano near Rome. The absence of tomatoes indicates its ancient origins: pasta alla gricia was eaten before tomatoes were introduced to Europe from South America.
Bucatini are like thick spaghetti with a transversal hole inside. Buco means hole in Italian.
The traditional recipe calls for guanciale, a kind of Italian unsmoked bacon (actually, cured and unsmoked pig jowl).