Pasta alla gricia (Pasta with Pecorino and guanciale) Pasta, cheese and wine - a good dish doesn't need much, like Pasta alla gricia.
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  • 320 g rigatoni
  • 300 g Pecorino cheese
  • 100 g guanciale
  • 150 ml white wine
  • 200 ml pasta water
  • salt
  • pepper


    pot, colander, grater, cutting board, knife, nonstick pan, oven, cooking spoon, ovenproof pan (small)


    Step 1/4

    Bring a pot of salted water to a boil. Cook pasta until al dente, then drain, reserving some pasta water.

    Step 2/4

    Grate Pecorino cheese. Slice guanciale into strips. Heat a nonstick pan and add guanciale. Cook, stirring often, then remove guanciale from the pan. Preheat the oven to 180°C/355°F.

    Step 3/4

    In the same pan, add white wine and let reduce. Then add some pasta water, pasta, and guanciale, and bring to a boil. Remove from heat and stir in cheese until creamy. Season with salt and pepper.

    Step 4/4

    Divide pasta into small ovenproof pans. Top with cheese and bake for approx. 15 min. Enjoy!

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