Pasta alla Gricia Is an Often-Overlooked Roman Staple - Appetito
This variation of the Roman classic, Pasta alla Gricia, touches on aspects of the better-known staples of the Eternal City.
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Cooking tools:
- Saute pan
- Slotted spoon
- Ladle
- Stove
- Pot
- Mixing bowl
- Plate
Ingredients
- 1 lb. mezzi rigatoni
- 1 cup Pecorino Romano, finely grated
- 2/3 cup Parmigiano Reggiano, finely grated
- 1 medium red onion, large diced
- 1/2 lb. guanciale, cut into 1/2-inch strips
- 1/4 cup extra virgin olive oil
- 1 tbs. black pepper
- 1 small ladle pasta water
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