Casarecce alla gricia
Recipe by Elisa Zucca
Difficulty
[ricetta_difficolta]
Timings
10 MIN
[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
INGREDIENTS
- 320 g casarecce pasta
- 250 g guanciale (cured pork cheek)
- 60 g Pecorino Romano
- Salt and pepper, to taste
PREPARATION
Step 1
Slice the guanciale about ½ cm thick, then cut into thin strips.
Step 2
Place the guanciale in a hot pan and cook over medium-high heat, stirring often until golden but not burnt. Remove and set aside.
Step 3
Cook the casarecce for about 10 minutes. Drain directly into the pan, add a ladle of pasta water, Pecorino, the cooked guanciale, and freshly ground pepper.
Step 4
Toss everything together until the sauce becomes creamy — the starch from the pasta will naturally thicken it.
Step 5
Serve immediately with an extra sprinkle of black pepper to taste.
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