Bacon, pecorino and pepper are all that is needed for the rustic Spaghetti alla Gricia
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Vorbereitungszeit 10 MinutenMin.
Kochzeit 10 MinutenMin.
Gesamtzeit 20 MinutenMin.
Gang Main Course, main dish, Pasta
Küche Italian, Lazio
Portionen 4serves
Kalorien 978kcal
Zutaten
320gspaghetti
For the sauce
1teaspoonlard
300gGuanciale
150gPecorino
black pepperfreshly ground
and
some pasta water
Zubereitung
For the pasta, mix the durum wheat flour and water and knead to a smooth dough. Form the dough into a ball-like shape and let it rest for 30 minutes. Using a pasta maker, first pull the dough into thin strips, then cut out narrow ribbon noodles (tagliolini) of approx. 1-2 mm.
Bring plenty of water to the boil. Meanwhile, heat the lard in a large pan. Cut the guanciale into strips and fry them in the lard until you can no longer see the fat in the bacon. Salt the pasta water and cook the pasta until al dente. And remember: fresh pasta only takes a few minutes to cook.
Strain the pasta but put some pasta water to the side in case you need it later. Mix the pasta directly in the pan with the bacon. Season with grated Pecorino and plenty of pepper. If the pasta seems too dry to you, add some cooking water and mix again.