Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Pasta Alla Gricia
Total:
25 min
Active:
10 min
Yield:
4 Servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 Servings
Level:
Easy

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces guanciale (cured pig cheeks), sliced into thin strips
  • 5 cloves garlic, peeled
  • 1 handful fresh sage leaves, chopped
  • 3/4 cup freshly grated Pecorino cheese
  • 1/4 cup extra-virgin olive oil
  • 1 pound pasta

Directions

In a large nonstick pan, heat the olive oil, and then add the guanciale and garlic. Cook for about 10 minutes, making sure that the meat does not get too crunchy and the garlic does not burn. Cook's Note: If you see that the garlic is browning too fast, remove it from the pan, finish the pork, 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 one 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.

Cook's Note

Since you probably rinsed it before, make sure the herbs are well dry; otherwise you'll end up bathing yourself in a sprinkle of boiling oil.

Categories:

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