Hello, I am Jane. Today, we’re going to prepare mezzi rigatoni alla gricia recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mezzi rigatoni alla gricia Recipe
Mezzi rigatoni alla gricia is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Mezzi rigatoni alla gricia is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook mezzi rigatoni alla gricia using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mezzi rigatoni alla gricia:
- Take 320 g Mezzi Rigatoni
- Prepare 250 g Guanciale (already peppered)
- Prepare 60 g Pecorino romano for grating
- Take to taste Salt up
Steps to make Mezzi rigatoni alla gricia:
- To prepare the pasta alla gricia, first place a pan full of water on the fire that will be used for cooking the pasta. At this point take the guanciale and cut into slices 1 cm thick. Then in already hot pan put the guanciale without adding other fats.
- Let them sizzle over medium heat for about ten minutes until it becomes golden and crunchy, being careful not to burn it. In the meantime, the water has come to a boil, add salt and cook the pasta while the pasta is cooking, finely grate the Pecorino.
- When the pasta is missing 2 minutes from the end of cooking, slow down the cooking of the guanciale by pouring a ladleful of the pasta cooking water (the cooking of the guanciale will stop and the starch released from the pasta will create a pleasant cream). pan to stir the pieces of guanciale.
- At this point the pasta is cooked, drain it directly into the sauce, keeping the cooking water. Saute’ for about 1 minute, shaking the pan and stirring. Then remove the pan from the heat, sprinkle with a third of the grated Pecorino and add a little more cooking water as needed.
- Stir and toss the pasta again; you will notice that a tasty cream has been created You can serve the pasta alla gricia and garnish each dish with the remaining Pecorino.
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