Pasta alla Gricia: a tasty and simple Roman pasta dish

published on 15 May, 2018 at 17:27
Ingredients:  
100 gr rigatoni
2 slices of guanciale (cured jowl)
2 tablespoons of grated pecorino cheese
pepper
Chili pepper (optional)  
 
Directions: Cut the guanciale and cook in a pan with the chili pepper. When the fat starts to melt, remove the pepper and turn off the heat. When the pasta is cooked, put it in a pan with the bacon, adding a little cooking water. Add cheese and pepper and sauté in the pan.  
 
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