Pasta alla Gricia

 

Pasta alla Gricia is a Roman dish similar to Cacio E Pepe and a cross between that and a Carbonara. The other famous Roman dish is Amatricana, this dish tho is fairly unknown but it's a quick, and tasty.

The secret to this is finely grated Pecorino and a fatty bacon which flavours the sauce so chop your bacon into small pieces and fry without olive oil until they render the fat and are browned (put your spaghetti into boiling water) remove the bacon pieces from the pan. Add quite a bit of freshly ground black pepper, and fry for a moment, then add a ladle or two of water from the pan of pasta, swirl around and deglaze, add your spaghetti, it should be al-dente, swirl around and then switch off the heat and wait for 30 seconds, then add a handfull of Pecorino, it should melt immediately into the sauce, swirl around alot so all the pasta is covered, add more water if required, you should have a creamy sauce. Add the bacon back in, mix and serve.

Buon Apetito