Pasta Alla Gricia
I found this recipe on my favorite food channel/website – The Cooking Channel. This channel is definitely more oriented towards cooking vs The Food Network which is more entertainment. This recipe is from Gabriele Corcos and Debi Mazar’s show Extra Virgin. It’s a simple recipe but tastes and looks like it took hours. It’s very rich, perfect for a cold night. You will love every bite you take!
Total Time Approx 25 min
Easy to make: Yields 4 Servings
1 tbsp olive oil
8 oz guanciale (cured pig cheeks) sliced into thin strips * I substituted bacon and chicken keilbasa
5 cloves of garlic
1 handful fresh sage leaves, chopped
3/4 cup freshly grated Pecorino Cheese
1/4 cup extra-virgin olive oil
1 lb pasta – I suggest a short pasta like ziti or ditalini
In a large nonstick pan, heat the olive oil (sprinkle water over it, its ready when it bubbles) then add the guanciale (bacon/keilbasa) and garlic. Cook for about 10 minutes, or until meat is cooked through. Make sure the meat doesn’t get too crunchy and the garlic doesn’t burn. (if you see that the garlic is browning too fast, remove it from the pan, finish the pork (bacon/keilbasa) and then add it again to the sauce.
When the guanciale and the garlic are nice and golden brown, add the sage.
Bring a large pot of salted water to a boil, add the pasta to the water, and cook it about 2 minutes less than indicated on the box. Strain the pasta and add it to the saucepan over a medium-high heat, toss it around for a few seconds, then add the grated Pecorino, toss for a minute.
Garnish with some grated Pecorino, a drop of extra-virgin olive oil, and some ground black pepper. Serve with a bottle of robust red wine. ENJOY!