GRICIA

One of the big four Roman pastas - in my opinion, it’s the easiest to prepare. A few simple, best quality ingredients make for a delicious meal in minutes.

Serves 2

250 Grams Dry Pasta - Your Choice but Ideally a Long Thin Pasta Like Spaghetti

80-90 Grams Guanciale

60 Grams Pecorino, Grated

Fresh Cracked Black Pepper, 2 -3 good pinches

Cook pasta in a large pot of salted water, until just al dente.

While pasta is cooking, remove skin side of guanciale - but just the skin, not the fat. The fat is important! Cut into small pieces and cook in a dry pan over medium heat until golden brown and lightly crisp. Do not remove all the luscious rendered fat, it is the base of the sauce. Turn off heat while you wait for your pasta to finish cooking.

Turn the flame back on under the guanciale and quickly drag the hot pasta, along with some pasta water into the pan. Toss to coat in all that flavourful fat. Add a bit more pasta water if needed.

Turn off heat and add the cheese and pepper. Toss and stir to create a silken sauce with the fat, hot pasta water and cheese.

Serve immediately!

*Here is a tip if you happen to have any leftover… A Gricia Frittata. Crack a couple eggs and beat them with a fork. Mix in any leftover Gricia. Heat a skillet over high heat and add a few drizzles of olive oil. Pour in the egg/pasta mixture and cook until golden on the bottom, about 4 minutes. Flip the frittata and cook on the other side until golden. Done! Cut into wedges. Delicious hot or cold.